This is a print preview of "NON-WHEAT FLOUR CARROT CUPCAKES" recipe.

NON-WHEAT FLOUR CARROT CUPCAKES Recipe
by Robert-Gilles Martineau

NON-WHEAT FLOUR CARROT CUPCAKES

For wheat flour allergics!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Japan Japanese
Cook time: Servings: 6

Goes Well With: coffee

Ingredients

  • 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.