single serving carrot cakes.... a.k.a. carrot cupcakes

The thing we all love most about single serving desserts, is the complete lack of mess. There aren't any big knives or extra washing. There's just the one, neatly packaged dessert in the perfect serving portion ready for us to devour.... at least that's what we all tell ourselves.

....try reminding yourself of that once you've scoffed down the 5th or 6th one in the last hour!

Alas, no will power.

So I'm sure I've mentioned (but there's never any harm of mentioning it again) that I'm in London. As of tomorrow afternoon at 16:50 I will have officially been here for a full week. That's seven complete days, or 168 hours.

I was lucky enough that in my first few days back there was plenty of sunshine to be had... even if the forecast did say rain. Alas, today though the English weather has caught up with me & it's been one of those typically cold, damp, humid summer days that one becomes so accustomed to when living here. I will say this though, London when the sun is out is just magical.

However, I digress. We aren't hear to talk about the beauty of rays of sunshine highlighting the accents on gorgeous English architecture carved from limestone, but rather the way a little cinnamon can bring a hint of comfort & naughtiness on an otherwise gloomy looking day. A trace of coconut creeping up in the background & a wonderfully creamy frosting.

I hereby proclaim today a pajama & cupcake day. So it has been done! And the best part, it's all gluten-free!

On to the recipe!

Ingredients: - 2 eggs - 50g buttermilk - 200g sugar - 190g sunflower oil - 0.5 tsp vanilla extract - 250g fresh carrot, grated - 60g shredded coconut - 250g buckwheat flour - 0.5 tsp baking soda - 0.75 tsp baking powder - 0.5 tsp cinnamon

Directions: 1. combine the eggs, buttermilk, sugar, oil & vanilla in a bowl & beat with a hand held mixer for a couple of minutes until properly combined. Add in the coconut & carrot & beat until incorporated. 2. in a separate bowl, combine the flour, baking soda, baking powder & cinnamon & beat for a minute to aerate the mix. Add it to the wet ingredients & beat until combined. 3. preheat an oven to 165ºC. Line two cupcake tins with 15 wrappers of your choice & then using a 1/4 cup measuring cup, fill the wells. Bake for 22 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely before icing.

Ingredients, frosting: - 200g cream cheese - 50g unsalted butter, room temp - 300g icing sugar, sifted - 1 tsp honey - 50g walnuts, chopped & roasted

Directions, frosting: 1. combine the ingredients together in a bowl, and beat on high speed with a mixer until all the lumps are out & it begins to become light, fluffy & creamy. 2. the cupcakes can either be iced by hand, or with a pipping nozzle of your choice. Once iced, top with a sprinkle of roasted walnuts & enjoy.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools