Updated: Jul 3, 2021
How to make Cinnamon Bliss Ooyoo Gluten-Free Carrot Cake Cupcakes
(makes 10 - 12 cupcakes)
Being gluten-free, it can be hard to find recipes for moist, delicious cake. This GF Cinnamon Bliss Carrot Cake recipe produces light, fluffy moist cupcakes - perfect for a gooey Cinnamon Bliss Ooyoo center.
This recipe isn't overly sweet - feel free to add more sugar to the frosting if you want more sweetness.
1. Pre-heat the oven to 350F
2. Mix eggs, oil, sugar, melted butter, and vanilla extract
3. Add sifted almond flour, gluten free flour, baking soda, baking powder, salt and cinnamon powder
4. Add shredded carrots
5. Put the batter in the muffin pan until it fills ~60-70% of the pan height
Note: for a gooey cinnamon center, add batter to 30% height of muffin pan, than scoop a teaspoon of Cinnamon Bliss Ooyoo onto the batter. Put more batter on top until muffin pan is filled 60-70%
6. Bake at 350F for 25 to 30 minutes
(You can spread Ooyoo on top of fresh-baked cupcakes for a simple, delicious melty indulgence without the frosting)
For a delicious cream cheese frosting, mix cream cheese, sugar and vanilla extract together thoroughly until smooth.
If you want to skip the gooey Ooyoo center, you can add a layer of Cinnamon Bliss Ooyoo to the top of the cake before adding cream cheese frosting. Alternatively, you can mix Cinnamon Ooyoo to taste with the frosting ingredients.
Ingredients for gluten-free carrot cake cupcakes (makes 10 - 12 cupcakes):
2 (100g) eggs
1/2 C (1 stick) + 2 Tbsp (142g total) melted butter
1 Tbsp (13.6g) oil
1 C (201g) sugar
1 tsp (4.2g) vanilla extract
3/4 C (93g) gluten-free flour (King Arthur Measure for Measure)
1/4 C (28g) almond flour
1 tsp (4.6g) baking soda
1 tsp (4.0g) baking powder
1/4 tsp (1.4g) salt
1 tsp (2.6g) cinnamon powder