Carrot muffin with cream cheese and candied bacon and walnuts

Who said cupcakes couldn’t be savoury? These cupcakes are gluten free and sugar free – and by that I mean there is just one teaspoon of rice malt syrup in the whole recipe.

This recipe makes 12 cupcakes.

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Ingredients

Cupcakes

  • 150g gluten free self raising flour
  • 2 tablespoons buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 125g softened butter
  • 150g grated carrot
  • 2 tablespoons of walnuts
  • 1/4 cup of almond milk
  • 2 eggs

For the candied bacon and walnuts:

  • 8 rashers of streaky bacon
  • 1 teaspoon rice malt syrup
  • 1 teaspoon of brandy
  • 1/2 tablespoon olive oil
  • 1 tablespoon crushed walnuts

For the frosting:

  • 110g butter
  • 110g cream cheese
  • 1 tsp brandy

Directions

  1. Preheat oven to 180C (gas mark 4).
  2. Put 12 cup cake cases into a bun tin.
  3. Sieve the flours, baking powder, cinnamon, nutmeg and salt into a large bowl.
  4. Whisk the eggs in a separate bowl then add the butter, carrot, almond milk and walnuts. Stir together until well mixed.
  5. Pour half the wet mixture into the dry mixture and stir until mixed, before adding the remaining wet mixture to the mixture until well mixed.
  6. Divide the mixture between the cases and bake for 20-25 minutes until a toothpick comes out clean when inserted in the centre.
  7. While the cupcakes are cooking, beat together the cream cheese, butter and brandy in a bowl and set aside.
  8. For the candied bacon, add the rice malt syrup and olive oil in a bowl and mix until well combined.
  9. Warm a large pan on high and then turn the heat to low-medium. Lightly dip one side of the bacon in the mixture and then add to the pan, before drizzling a little of the mixture on the other side of the bacon. Cook until bacon is browned on both sides.
  10. Once all the bacon is cooked and cooled, cut into small squares.
  11. Toss the bacon bits and crushed walnuts into the bowl with the leftover dressing.
  12. Top the cooled cupcakes with the cream cheese and then add the bacon and walnut topping onto the cupcakes.

And voila! Delicious, gluten free and healthy cupcakes.

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