NON-WHEAT FLOUR CARROT CUPCAKES Recipe

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1 vote | 1200 views

For wheat flour allergics!

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.30 view details
  • Unsalted Butter: 100 g
  • Brown sugar: 50 g
  • Eggs: 2
  • Honey (liquid): 1 tablespoon
  • Gated carrots: 100 g
  • Rice powder: 130 g
  • Baking powder: half a teaspoon
  • Egg wites: 2
  • Sugar: 50 g

Directions

  1. -Bring butter to room temperature.
  2. -Add brown sugar and mix well, incorparating a much air inside as possible.
  3. -Add eggs and mix well.
  4. Add grated carrot, honey, rice flour and baking powder. Mix well.
  5. -Beat the egg whites with sugar into a solid meringue.
  6. Mix the meringue into the cupcake mixture in two equal steps by folding them in with a spatula.
  7. Pour mixture into cups.
  8. Leave inside the fridge for 30 minutes to allow the rice powder to fully absorb the mixture humidity.
  9. -Bake for 20~25 minutes at 180 degrees Celsius.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 45g
Recipe makes 6 servings
Calories 208  
Calories from Fat 125 60%
Total Fat 14.25g 18%
Saturated Fat 8.79g 35%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 15mg 1%
Potassium 28mg 1%
Total Carbs 20.42g 5%
Dietary Fiber 0.0g 0%
Sugars 20.31g 14%
Protein 1.09g 2%
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