In keeping with the cupcakes theme, I decided to make a batch yesterday. My boss is out of town this week so the shop is closed and I have these next four days off. I guess I just can't stay away. After reading through some baking cookbooks I came across a carrot cupcake recipe. Carrot cake is one my favorites so I thought it would be fun to make a batch. I did change the recipe a bit. Instead of all-purpose flour I used a gluten free blend of sorghum, tapioca, and rice flour. Raw sugar was used in place of white sugar. I filled each cupcake with a pumpkin pastry cream and topped them with a cream cheese frosting and a large piece candied ginger. Don't they look yummy?