Carrot cake cupcakes topped with coconut whipped cream and sprinkles and filled with creamy butterscotch sauce.
240ml (8fl oz) coconut milk
2 tbsp lemon juice
60ml (2fl oz) corn oil
120ml (4fl oz) maple syrup
1 tsp vanilla essence
170g (6oz) gluten-free flour
130g (4.5oz) ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
100g (3.5oz) carrot, peeled and grated
60g (2oz) mixed raisins
20g (0.7oz) grated coconut
For the center:
100g (3.5oz) coconut butterscotch sauce
For the frosting:
400ml (14fl oz) tin coconut whipping cream
How to prepare
The night before, chill the coconut whipped cream.
Preheat the oven to 180°C (160°C fans)/350°F/Gas 4 and line a muffin pan with muffin cases.
Stir together the milk and lemon juice in a large mixing basin and set aside for 5 minutes to ‘curdle.’ Now, combine the corn oil, maple syrup, and vanilla extract in a mixing bowl.
Sift in the flour, then whisk in the ground almonds, baking powder, bicarbonate of soda, and cinnamon until the mixture is smooth.
Combine the carrot, raisins, and desiccated coconut in a mixing bowl.
Using an ice cream scoop or spoon, divide the batter among the cupcake cases and bake for 15-20 minutes, or until risen, golden, and an inserted spear comes out clean.
Place on a wire rack to cool. In the meantime, create the frosting by beating the coconut whipping cream until light and fluffy (about 3 minutes on a high speed).
Remove a little portion of the cupcakes’ center and fill it with some of the butterscotch sauce. Pipe or spoon the frosting on top, then garnish with more butterscotch sauce and sprinkles. Refrigerate in an airtight jar for 3-4 days, allowing to come to room temperature before serving.