Tuesday, 16 April 2019

Carrot Cake Cupcakes


I do find it strange that Easter brings out carrot cake so much, yet it really is a year-round delicious flavour no? I could have it any time of the year! I suppose it's because carrots encourage the Easter bunny which means chocolate eggs so they do hand in hand. You don't have to add the walnuts or sultanas but I personally think that's what makes it so special. 

Check out my other carrot cake recipes for more inspiration!

Carrot Cake
Carrot Cake Cookies



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Recipe

Prep: 15 minutes
Cook: 20 minutes
Serves: 12 cupcakes


Ingredients

Cupcakes
170g Self-raising flour
190g Light brown sugar
200ml Soya milk + 1tsp Apple cider vinegar
70g Coconut oil melted
1tsp Baking soda
1tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ground Cloves
Salt
65g Grated carrot 
45g Sultans optional
45g Walnuts + extra for topping optional
Buttercream
250g Vegan butter
400g Icing sugar
1tsp Vanilla extract



Method

✿Firstly grate your carrot as this can be time consuming. Then preheat your oven to 350℉/180℃ and line a cupcake tray with cases.
✿Mix together your ACV and soya milk in a jug and leave to curdle for a few minutes. Melt your coconut oil and leave to cool.
✿In a bowl, add your flour, sugar, baking soda and spices and mix. Pour in your wet ingredients and mix to form a smooth batter.
✿Fold in your walnuts and sultanas if using, then evenly distribute the batter to your cupcake cases.
✿Bake for about 20 minutes or a until a knife inserted comes out clean. Once cooked leave to cool before icing. 
✿Meanwhile to make your buttercream, using an electric mixer, whisk your butter till it is pale and creamy. Gradually add your icing sugar and then add the vanilla and mix till it's doubled in size and fluffy. Spoon into a piping bag to decorate then add toppings. Enjoy!


Christina
xx


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