In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Dairy-Free Carrot
Cupcakes
Makes 12
For the cake:
1 1/2 cups (200 grams) whole
wheat pastry flour
1/2 teaspoon (3 grams)
baking powder
1/2 teaspoon (2 grams)
ground cinnamon
1/4 teaspoon (2 grams)
baking soda
1/4 teaspoon (1 gram) fine
sea salt
1/2 cup (125 ml) lite
coconut milk
1/2 cup (125 ml) pure maple
syrup
1/4 cup extra virgin olive
oil
1 large egg, at room
temperature
2 tablespoons orange juice,
preferably fresh squeezed
1 1/2 cups (130 grams)
shredded carrots
1 cup (110 grams) pecans,
coarsely chopped
1/2 cup (62 grams) sweetened
dried cranberries
For the frosting:
1 cup (154 grams)
non-hydrogenated vegetable shortening, such as Spectrum
1/2 cup (59 grams)
confectionersÕ sugar
1/2 teaspoon pure vanilla
extract
Preheat the oven to 350¼F.
Line a 12-cup muffin pan with paper liners; set aside.
In a deep bowl, whisk
together the flour, baking powder, cinnamon, baking soda and salt.
In a separate bowl or deep
measuring cup, use a fork to beat together the coconut milk, syrup, oil, egg
and juice. Pour over the flour mixture. Using a wooden spoon, stir until just
combined and there are no visible traces of flour. Gently stir in the carrots,
pecans and cranberries. Evenly spoon the batter into the prepared muffin tin.
Bake for 20 to 22 minutes, until a metal skewer inserted comes out clean.
Remove from oven when done and set the tray on a wire rack to cool completely
before frosting.
To make the frosting, add
the shortening, sugar and vanilla extract to the bowl of a stand mixer fitted
with the whisk attachment. Start on low speed until the sugar is mixed in, then
increase mixer to medium-high and beat until the frosting is light and fluffy,
about 2 minutes.
Spoon an even amount of
frosting onto each cupcake, then use an off-set spatula or butter knife to
spread frosting to the edges.
Questions about this recipe?
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me.