Carrot cupcakes...

This is my second attempt at making carrot cake/cupcakes. First one, was rather bad and I can't even remember what recipe I used at that time, maybe that's a good thing... Thankfully, this time round it was a completely different experience. 

The original recipe comes from "Ballymaloe cookery course" cookbook and is for a normal, full on size cake, but seeing that in my family cupcakes have far way better rate of success among little eaters, than a slice of cake, I reached for my trusted cupcake baking tin and some colourful liners. I also veganized the recipe to suit our diet.

The resulted cupcakes were moist, soft with a crunch from the walnuts, little crumbly, sweet, but not too sweet and very aromatic carrot treats! Please do try them - they're really worth it (not to mention, that there's only a little of grating and stirring involved and that's all you have to do here, besides eating the final product that is!).

How to make it...

Ingredients:

- 200 g wholemeal flour
- 3 teaspoons mixed spices (used only 2)
- 1 teaspoon bread soda
- 110 g soft brown sugar
- 2 aquafaba eggs (6 tablespoon aquafaba)
- 150 ml sunflower oil
- grated rind of 1 whole orange
- 200 g grated carrot
- 110 g sultanas
- 55 g desiccated coconut
- 55 g walnuts, chopped

Glaze:
- 85 g soft brown sugar (I used only 50 g)
- juice of one orange
- 1 tablespoon lemon juice

Method:

- Preheat oven to 180 C. 

- Put the flour, spice and soda into a bowl and mix. 

- Whisk the aquafaba eggs with the sugar and oil in another bowl until smooth. 

- Stir into the dry ingredients and add the orange rind, grated carrot, sultanas, coconut and walnuts. 

- Pour the batter into lined cupcake tin - or a big, round cake tin if you prefer a cake over cupcakes.

- Bake about 30 minutes. The cupcakes should be well risen and firm to the touch, also cake tester/bbq skewer inserted in the middle should come out clean.

To make the glaze 

- Mix the sugar with the orange and lemon juice, until whole the sugar is dissolved. 

- While the cupcakes are still warm, prick the top with a skewer and pour a tablespoon of the glaze on each cupcake. 

- Leave in the tin to cool and soak up the glaze well.


Smacznego!


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