Vegan Carrot Cake Cupcakes
Fluffy vegan carrot cake cupcakes with a refined sugar free sponge
Ingredients
Cupcakes
- 125 g coconut palm sugar
- 60 ml olive oil or rapeseed oil
- 125 ml soy milk
- 1 tbsp apple cider vinegar
- 130 g self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/3 tsp nutmeg
- 1 large carrot- grated
Frosting
- 300 g powder sugar
- 250 g vegan stick butter
- 1/2 tsp ground cinnamon
- 1 heaped tbsp vegan cream cheese
- 1 tbsp strong brewed espresso (optional)
Instructions
- Preheat your oven to 180c fan and line a cupcake pan with paper liners.
- Combine your non dairy milk and apple cider vinegar and mix together. Leave this to thicken and form your vegan buttermilk. This should take around 5 minutes.
- In a large mixing bowl, use a wooden spoon to cream the olive oil and coconut sugar together. Then, whisk in your buttermilk.
- Sift the dry ingredients and fold these into the wet mixture until fully combined. Stir in your grated carrot. You could also add some desiccated coconut or raisins here if you would like.
- Use a large cookie scoop or cup measure to evenly divide the batter between your 7 cases and bake these for 27-30 minutes until golden and nicely risen.
- Remove your cakes from the oven and allow to cool completely on a wire cooling rack. Meanwhile, prepare your frosting.
- Begin by beating the butter until pale and fluffy, then gradually incorporate the icing sugar, cinnamon, cream cheese and coffee (if using.) Beat this until gorgeously smooth and creamy!
- To garnish the cakes, use a star tip nozzle to pipe frosting onto each of them and top with cute Easter decorations.