With all the excitement surrounding the USA’s World Cup game against Germany, we couldn’t help making a contribution to the festivities. Here, we drew some inspiration from a rather unorthodox approach to sports commentary taken by the Men in Blazers Roger Bennett and Michael Davies. Before each game, they partake in a “World Cupcake” to predict the outcome. While our fresh style version can’t claim any powers of prophecy, we can bring some Brazilian flavor into the mix. So, for your World Cup snacking pleasure, we present Brazilian Carrot Cake World Cupcakes!
Brazilians take an alternative, less textured approach to carrot cake. No raisins here, no shredded carrot bits, and no cream cheese frosting. Instead, you get a light, sweet cake topped with a rich chocolate glaze. We made our version gluten free. But if you are looking for a similar recipe using wheat flour, we recommend Marion Blazes’s recipe on South American Food at about.com.
To really complete the World Cup atmosphere, we turned to the party planners at CatchMyParty.com, who posted these free printables from Jessica at OhSoPrintable.com. Tape the small flags to toothpicks and the cupcakes are outfitted for the match!
Now on to the game! (and the recipe)
Gluten-Free Brazilian Carrot Cake Cupcakes
Yields 8 to 9 cupcakes
2 carrots, grated
2 eggs, divided
6 tablespoons vegetable oil
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
6 ½ ounces gluten-free flour blend*
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 cup heavy whipping cream
1/3 cup unsweetened cocoa
1/2 cup confectioners’ sugar, sifted
Pinch of salt
1 teaspoon vanilla
Preheat the oven to 325º. Line a 12-cup cupcake pan with liners.
Using a food processor or blender, combine grated carrots, 1 egg, and vegetable oil. Process until very smooth.
Transfer mixture to a large bowl, and whisk in remaining egg, sugar, salt and vanilla.
Add the flour, xanthan gum, baking powder, and stir until just mixed. (Be careful not to overmix or batter will turn sticky.)
Spoon batter into prepared pan, filling each cup 3/4 full.
Bake cupcakes for about 20 minutes or until a wooden toothpick inserted in the centers comes out clean.
Remove pan from oven, and let cool on a cooling rack.
In a medium saucepan, add cream, cocoa powder, confectioners’ sugar, and salt.
Stir continuously over medium-low heat, allowing the mixture to simmer for about 5 minutes. Mixture should become smooth and shiny.
Remove from heat, and allow to cool slightly. Stir in vanilla.
To glaze cupcakes, hold the cooled cupcakes upside down, and dip the tops into the warm glaze to cover the entire top, letting excess drip off. Return cupcakes to cooling rack.
(If glaze cools too much for dipping cupcakes, rewarm over low heat).
*We used a variation of America’s Test Kitchen’s GF Blend.
Note: We altered the ratios in the rice flours from America’s Test Kitchen’s original blend and used 18 oz. white rice flour and 13 1/2 oz. brown rice flour.