Carrot Cake Cupcakes

Adjust the oven shelf to the middle position, preheat the oven to 160°C and line a 12-hole muffin tin with cupcake liners.

Sift together the gluten-free flour blend, sugar, baking powder, bicarbonate of soda, xanthan gum, spices and salt.

In a separate bowl, whisk together the oil, yoghurt and eggs. Add the wet ingredients to the flour mixture and whisk until you get a smooth, thick batter with no flour clumps.

Fold in the grated carrots and chopped walnuts until evenly distributed.

Divide the batter equally between the 12 cupcake liners, filling each about two-thirds full.

Bake for about 25 minutes or until an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the tin and transfer to a wire rack to cool.

Now, make the frosting. Using a stand mixer with the whisk attachment or a hand mixer fitted with the double beaters, whip the double cream and icing sugar until the mixture holds stiff peaks.

In a separate bowl, whip the cream cheese until smooth. Add it to the whipped cream and whip for about 1 minute until the mixture holds stiff peaks. Add the vanilla paste and salt, and mix until incorporated.

Transfer the frosting to a piping bag (use your choice of piping nozzle) and pipe on top of each cupcake, then sprinkle with the chopped walnuts to finish.

They last 3-4 days in a closed container in a cool, dry place.