Cakeblogin's Special Carrot Cupcakes

 Makes 20 cupcakes.

 Components:

 

 Cakeblogin's Special CupCake:

 

One and a half cups of organic whole wheat pastry flour

A half-tsp of baking soda

One teaspoon of baking powder

One teaspoon of cinnamon

Half a teaspoon of ginger

1/4 teaspoon of nutmeg

Half a teaspoon of sea salt

One cup of maple sugar

Two cups full-fat coconut milk (I like Thai Kitchen brand; it's thick) at ambient temperature

Two tsp of pure vanilla essence

One cup of carrots, shredded

One cup of finely chopped zucchini

Chopped half a cup of toasted pecans

Two tsp of apple vinegar

 

 

 Cakeblogin's Special Decorating:

 

One 15-ounce can of full-fat coconut milk (I use Thai Kitchen brand; make sure the brand is at least 3/4 of the can thick cream else it won't work for this recipe)

half a cup of uncooked cashew butter

1/4

Put liners in 20 muffin tins.

 

In a large bowl, thoroughly mix together flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar.

 

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined. 

 

Once thoroughly mixed, fold in the pecans, zucchini, and carrots.

 

Stir the batter with the cider vinegar.

 

Spoon the cake mixture into the lined pans.

 

Put the cupcakes in the oven and bake for about 20 minutes, or until a tester inserted into the centre comes out clean with only a few wet crumbs attached.

 

Take out of the oven and allow to cool down fully.

 

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a basin and refrigerate until it reaches the consistency of firm whipped cream, stirring from time to time (this may take anywhere from 30 to 45 minutes, depending on the temperature).  When it's ready, refrigerate until the right time to frost.

Spread or pipe icing onto cupcakes.

 

Have fun!

Cupcakes can be kept for up to a week in a jar in the refrigerator.

 

Observations:

 

You can substitute either coconut sugar or regular granulated sugar for the maple sugar in this recipe.

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