Gluten Free Ginger & Carrot Easter Cupcakes
Prep:  30 minutes
Cook:  30 minutes
Serves:  24
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Australian
121
Recipe by: Copha
Easter cupcakes that are gluten free too!
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Gluten Free Ginger & Carrot Easter Cupcakes
Ingredients:
Lemon icing
Method:
  1. Pre heat oven to 180°C (fan forced 160° C) 350°F/ 320°F. Line a 12-hole muffin pan with paper cases for standard sized cupcakes or a 24 hole muffin pan for mini-cupcakes
  2. Soften Copha in microwave in 30second increments until just soft enough to beat. Sift together self-raising flour, baking powder, ginger, cinnamon and mixed spice in a bowl
  3. In a separate bowl, cream Copha and brown sugar together using an electric mixer. Add eggs one at a time to the bowl, then add the orange zest
  4. Warm the orange juice in a microwave safe bowl for 20 seconds on high. Add the orange juice and flour mixture in batches into the Copha mix. Stir in walnuts, figs and carrot. Mix together
  5. Divide batter equally into the prepared pan and bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven
  6. Set cupcakes aside in pan for 5-10minutes before turning onto a wire rack for 30 minutes to cool
Lemon icing
  1. Sift icing sugar into a bowl. Add lemon juice and beat by hand until the icing is thick and smooth
  2. Spread icing smoothly on top of cup cakes. Decorate with candied zest, allowing icing to set
Tips & Hints:
  • Can be stored in an air-tight container in room temperature for 2-3 days.
Copha Vegetable Shortening
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