Sunday, June 30, 2013

Vegan Coconut Carrot Cupcakes with Vanilla Buttercream Frosting

One day I was overcome with the urge to make something carrot cake-y but didn't really feel like making a cake. Solution: cupcakes! One of our favorite vegan YouTubers The Sweetest Vegan had just the recipe I was looking for so I quickly made these and used some Vanilla Buttercream Frosting we had left over from some earlier cupcakes

Vegan Carrot Cake Cupcakes with Vanilla Butter Cream Frosting

1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup raw sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 1/2 cups shredded carrots
1 cup almond milk

Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate bowl, whisk together raw sugar, canola oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together to combine.
Gradually mix in shredded carrots. You want a lot of carrots, but you do not want them to take over and become the majority of the cupcake batter.
Stir in almond milk to moisten the batter to a cupcake consistency.
Use an ice cream scooper to evenly distribute the cupcake batter throughout the line cupcake tin.
Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done. Cool before frosting.

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