Recipes
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Easter Carrot Cupcakes

Easter Carrot Cupcakes

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These are a great way to impress your guests this Easter.

  • Recipe by Veggieful
  • Serves 10
  • Prep Time 15 minutes
  • Cooking Time 20 minutes
Ingredients
  • Cupcake mixture:
  • 1 cup plain flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 cup tightly packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 1 cup grated carrot (approximately 100g)
  • 1/4 cup plain-flavoured oil
  • 1 tablespoon golden syrup
  • 3/4 cup Vitasoy Almond Milk Unsweetened
  • 1 teaspoon vanilla essence
  • 1/2 tablespoon apple cider vinegar
  • Vegan Cinnamon "Buttercream" Icing:
  • 1 cup icing sugar
  • 1 cup vegan margarine
  • 3 teaspoons vanilla essence
  • 1 ½ teaspoons cinnamon
Instructions
  1. Preheat oven to 180 degrees Celsius (365 °F) and line a cupcake tray with 10 patty pans.
  2. Add all of the cupcake mixture ingredients, including the Vitasoy Almond Milk Unsweetened to a bowl.
    Beat for a minute or so until smooth without lump and then divide the cupcake mixture between the 10 patty pans.
  3. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
    Allow to cool completely.
  4. Make the buttercream icing: Add the icing sugar, margarine, vanilla essence and cinnamon to a bowl. Beat until creamy and fluffy.
    Pipe the icing onto your cupcakes as desired.
    Serve immediately or refrigerate until needed!