Happy Mummy Cupcakes - Refined Sugar and Gluten Free

Ingredients

Carrot Cupcakes

• 1/2 cup light agave nectar
• 1/3 cup grapeseed oil
• 2 tablespoons fresh squeezed orange juice
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tablespoons sorghum flour
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 � cup grated carrots
• 1/2 cup roughly chopped pecans

For the chocolate frosting

• 1 cup coconut palm sugar
• 1 tablespoon cornstarch
• 6 tablespoons non-hydrogenated vegetable shortening
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 - 4 tablespoons of milk, cow's or non-dairy
• 1 teaspoon sugar-free vanilla extract
• pinch of kosher salt

For the white cream cheese frosting

• 2 (8 ounce) packages light cream cheese
• 2 tablespoons honey or agave nectar
• 2 teaspoons sugar-free vanilla extract
• pinch of kosher salt
• 1 cup cold heavy cream

Directions

Make the carrot cupcakes

1. Preheat oven to 350 degrees.
2. Oil or line a standard muffin with cupcake papers.
3. Grate carrots on the large holes on a box grater or food processor. Set aside.
4. Whisk agave, grapeseed oil, orange juice, vanilla and eggs together in a large bowl until mixed well. In a separate bowl, whisk together sorghum flour, tapioca starch, baking powder, baking soda, allspice, and salt.
5. Dump entire contents of dry ingredients into wet ingredients. Mix until just combined. Do not over mix. Fold in carrots and pecans.
6. Spoon even amounts into cupcake tins. Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean. Remove cupcakes from baking tins immediately or the bottoms will become soggy.
7. An easy, fun Halloween dessert recipe. Pipe this Mummy design on top of any cupcake flavor. The frostings are Gluten-free and refined sugar-free.

Make the chocolate frosting

1. Put the coconut palm sugar and cornstarch in your Vita-Mix. Blend on high for 20 seconds or until powdered.
2. Beat the non-hydrogenated shortening with a handheld mixer or stand mixer fitted with the whip attachment until light and fluffy.
3. Add the powdered coconut palm sugar in three parts. The mixture will resemble coarse gravel.
4. Mix in the cocoa powder.
5. Add the milk one tablespoon at a time until desired spreading consistency is reached.
6. Mix in the vanilla and kosher salt.
7. Leave at room temperature until ready to use. If refrigerated, allow ample time for frosting to come to room temperature before spreading.

Make the white cream cheese frosting

1. Whip the cream cheese with a handheld mixer or stand mixer until light.
2. Add in the honey or agave nectar, vanilla, and salt. Mix until combined.
3. Whip the heavy cream in a separate bowl to the stiff peaks stage.
4. Stir 1/4 of the whipped cream directly into the cream cheese mixture. Fold the remaining whipped cream into the cream cheese in two or three parts.
5. Refrigerate until ready to use.

Decorate the cupcakes

1. Use an offset spatula to spread a layer of chocolate frosting on each cupcake.
2. Fit a pastry bag with a (#47) small basket weave tip. Fill the bag with white cream cheese frosting.
3. Pipe stripes of white cream cheese frosting across the cupcake in random layers, creating a mummy look. Make sure to leave an open spot for the eyes. Repeat on each cupcake.
4. Switch the tip to a (#4) small round tip. Pipe two white dots for eyes on each cupcake.
5. Fit a second pastry bag with a (#2) small round tip. Fill with a small amount of chocolate frosting.
6. Pipe one small chocolate dot on each white dot to create pupils.
7. If desired, pipe a mouth for each mummy.
8. Refrigerate until ready to serve.