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Carrot cupcakes with pineapple and raisins

Carrot cupcakes with pineapple and raisins

Serves: 12 (makes 12)
Time to make: 35 mins
Hands-on time: 15 mins
Total cost: $5.52 / $0.46 per serve

(at time of publication)

Variations

You can use a prepared gluten-free baking mix instead of homemade if you prefer.

HFG tip

Homemade gluten-free flour mix

Combine 2 cups (270g) brown rice flour, 2/3 cup (87g) tapioca starch and 1/3 cup (48g) gluten-free cornfour. (Makes 3 cups (405g), cost 96 cents per cup.)

Vanilla icing

Mix 1 cup (140g) icing sugar with 2 tablespoons reduced-fat spread until creamy. Add 1-2 tablespoons rice milk and 1 teaspoon vanilla extract (or vanilla bean paste). Mix until smooth. Spread icing over cupcakes once they are cool.

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