Vickys Iced Carrot Cupcakes, Gluten, Dairy, Egg & Soy-Free

1. 1

   Preheat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper cases

2. 2

   Cream the sugar and margarine together until pale and light

3. 3

   Top, tail and peel the carrots, then grate them into the bowl with the buttercream mixture

4. 4

   Mix in the flour, baking powder, cinnamon and xanthan gum if using

5. 5

   Add enough milk just to make the mixture into a thick batter like a banana bread.

6. 6

   Alternatively use 2 beaten eggs

7. 7

   Fold in the sultanas then divide the batter evenly between the cupcake cases

8. 8

   Bake for 15 - 20 minutes until golden and risen.

9. 9

   A skewer test will work to test the middle is cooked

10. 10

    Let cool on a wire rack then glaze with a simple mixture of the powdered sugar mixed with the warm water, then sprinkle a pinch of cinnamon on top of each

11. 11

    You can use applesauce in place of the milk for another flavour, or cut back the baking powder by a half tsp and use 2 eggs in place of that and the milk.

12. 12

    You can use other dried fruits instead of the sultanas such as chopped apricots, pear, cranberries or walnuts

* Per serving · 4 servings · Values may vary.