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September 12, 2017

Carrot Pineapple Cupcake

This is my first attempt at “healthy” baking. If you have read my profile, you’d know that I love to bake despite being diabetic. My food intake has been monitored since and I am constantly taking medications to control my blood sugar level. So, I must say, when the need to bake (and eat) arises, the struggle is definitely R-E-A-L.

It’s this health condition that led me to research on how I can still bake cakes/pastries every once in a while without compromising my health. I found an awful lot of blogs containing gluten-free and vegan recipes, and sort of adjusted some of them to fit my taste. This one is a combination of the recipes I found in allrecipes.com, divascancook.com, and mamanatural.com

Ingredients:
1 c. coco sugar
2/3 c. vegetable oil
2 large eggs
1 c. grated carrots
1 c. crushed pineapple
1 1.2 tbsp. chia seeds (soaked in 1/2 c. warm water)
1 1/2 c. all-purpose flour, sifted (may be replaced with gluten-free flour, 1:1 ratio)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
*1/2 tsp. nutmeg (optional)
*1/2 c. chopped almonds or walnuts (optional)

Cream Cheese Frosting:
1/2 c. butter (room temperature)
1 block (8 oz.) cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract
*2 tbsp. whole milk (optional)

Directions (cupcake):
1. Preheat oven to 375F (190C).
2. Fill muffin tray with liners or use non-stick spray.
3. Soak chia seeds in warm water until the seeds expand and become sticky. Set aside.
4. Sift flour, baking powder, baking soda, and salt, in a bowl.
5. In a separate mixing bowl, stir coco sugar, oil, and eggs.
6. Combine the flour mixture with the liquid mixture. Add carrots, pineapple, and chia seeds.
Note: Stir just until all ingredients are blended. Do not over mix.
7. Pour batter into prepared muffin cups (fill upto 3/4s of the cup).
8. Bake for 15-20 minutes or until toothpick test comes out clean.
9. Set aside to cool.

Note: This recipe yields 20 pcs. 2 oz. cupcakes.

Directions (frosting):
1. Using electric hand-mixer, beat butter and cream cheese until smooth.
2. Add confectioner’s sugar gradually.
3. To achieve a spreadable texture, add milk, one tablespoon at a time.

Note: If you want to pipe your cupcakes with cream cheese frosting, whip 1/2 c. non-dairy whipping cream separately and fold it to your cream cheese mixture.

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Lessons Learned:

  1. Using gluten-free flour yielded sort of crumbly texture. Adding moisture is the key to prevent having a dry cake. Adding pineapple, apple or banana or a few tablespoons of sourcream or buttermilk can do the trick.
  2. Coco sugar is not sweet AT ALL. If you’re not so used to cake being “unsweetened”, replace coco sugar with muscovado or change the proportion, 1/2 c. coco sugar, 1/2 c. brown or washed.
  3.  Go easy on the nuts. I generously added crushed walnuts the last time I baked and it overpowered the taste of carrots and pineapple.

 

Over-all, everything went well. Got to eat a piece sans the frosting. The hubby tried the same but still prefers cream cheese with it. I’ll bring these babies to work tomorrow, see how the rest of the team rates them.

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