Monday, February 4, 2013

Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting [The Cupcake Adventures]

I'm posting this recipe REALLY late, but these are the little beauties that everyone loved at Felicity's first birthday party, now almost two months ago. I also made these in Minnesota for our little New Years day party. My father, who adores carrot cake above all other cakes, really loved them. Carrot cake may also be my favorite form of cake... yum, yum, yum.

Carrot Cake Cupcakes
Adapted from Vegan Cupcakes Take Over the World

I prefer to make my carrot cake cupcakes in the miniature form, but that's up to you. If you want to bake regularly sized cupcakes, keep them in for 25-28 minutes. This makes about 30 mini cupcakes or 10 regularly sized cupcakes.

1/3 cup all-purpose flour
1/3 cup whole wheat pastry flour (can be replaced with all-purpose flour if you don't have this)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2/3 cup evaporated can sugar or sucunat
1/3 cup vegetable oil
1/3 cup vanilla soy or coconut yogurt
2 teaspoons vanilla
1 cup grated carrots
1/4 chopped walnuts or pecans
1/4 cup raisins
1/4 cup unsweetened, shredded coconut

Preheat oven to 350°F. Line mini-muffin tin with liners.

In a medium mixing bowl, mix sugar, vegetable oil, yogurt, and vanilla. Sift in the the flour, baking soda, baking powder, salt, and spices, and mix until smooth. Fold in carrots, walnuts, raisins, and coconut.

Spray the cupcake liners with nonstick baking spray and fill into about until about two-thirds full. Bake for 12-14 minutes, until a toothpick inserted through the center of a cupcake comes out clean.

Cool thoroughly and pipe on cheese cream frosting (recipe below).

Vegan Cream Cheese Frosting
Adapted from Vegan Cupcakes Take Over the World

2 tablespoons Earth Balance Buttery Spread, room temperature
2 tablespoons coconut oil
1/4 cup vegan cream cheese, softened
2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest (optional)

Cream together margarine, coconut oil, and cream cheese until just combined. Use a handheld mixer to whip while adding the powdered sugar in 1/2 cup batches, then add vanilla. Mix until smooth and creamy, for 2-3 minutes. Chill until you're ready to use.

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