Friday, November 4, 2011

Nourishing Carrot Cupcakes

Everyone seems to be riding the latest Cupcake Craze! My Carrot Cake has always been a favorite at our house so I decided to transform this delectable root vegetable rich dessert into, yes, you guessed it Cupcakes. The Maple Syrup and Coconut Milk in this recipe adds another dimension to the flavor and texture and the Tofu Whipped Frosting is Divinity!

Carrot Cupcakes
Preheat oven to 350 degrees

Dry Ingredients:
1½  Cups Organic Unbleached White Flour
1½ Cup Organic Whole Wheat Pastry Flour
1 Tbl Baking Powder
2 tsp Baking Soda
1 tsp Sea Salt
2 tsp Cinnamon
½ tsp Nutmeg
⅔  Cup of Raisins
⅔ Cup of oven roasted Walnuts or Pecans chopped 

Wet Ingredients:
1 Cup "So Delicious" Vanilla Coconut Milk
1 Cup Maple Syrup
2 tsp Apple Cider Vinegar 
2 tsp Vanilla Extract
½ Cup Sunflower Oil
2 Cups of Grated Carrots

In one bowl whisk together dry ingredients to be sure they are thoroughly blended
In a Second bowl add all wet ingredients including the Grated Carrot and Raisins 
Whisk together to ensure blending
Spray Muffin Tin with Oil Spray
Place individual Paper Cupcake Liners in Pan 
Then pour wet ingredients into dry ingredients using a stir/fold movement to mix 
DO NOT over mix, this will create a tough texture
Spoon into Cupcake Tin
Place in the oven on middle rack
Bake for 30 minutes 
Test with skewer for doneness or tap with fingers and they should feel firm.
Remove and cool thoroughly

2 12 ounce packages of silken extra-firm Mori-Nu tofu, drained
⅔ cup of melted Coconut Oil
⅔ Cup of Rice Syrup
1 Tbl of Vanilla Extract
Pinch of Sea Salt
Place Tofu in a food processor and blend till creamy
Add Rice Syrup, Vanilla Extract, Sea Salt and blend thoroughly
Drizzle the melted Coconut Oil into the Tofu mixture while the food processor is running 
Chill and Pipe on Cupcakes to create a swirl or simply spread in top   

Carrots strips made with a vegetable peeler
1 Cup of Rice Syrup

Warm Rice Syrup in a Double Boiler 
Add Carrot strips and let sit in the warmed Rice Syrup for 20 Minutes
Drain in a strainer 
Create Curls on a plate and chill in the Fridge 
Place a Carrot Curl or two in the Center of each Cupcake

You could use the rice syrup in place of some of the Maple syrup in your recipe.This would save waste and create a dessert that would support more balanced blood sugar levels.
Also consider making this recipe with Barley flour if you have a Wheat allergy. They will be more dense in texture but they will still have amazing flavor.  
I hope you have fun with this recipe and sharing these Cupcakes with your Family and Friends.


1 comment:

  1. Your cupcakes look amazing, Jillian! The carrot garnish is so pretty! Thank you so much for sharing the recipe! We are really looking forward to making them!