EGGLESS CARROT AND BEETROOT CUPCAKES WITH POPPING CANDY

by October 11, 2016 0 comment
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Recipe and styling by Mari-Louis Guy& Callie Maritz for CRUSH.

Cupcakes with a slightly healthy twist? Yes please!

2 C (500 ml) cake flour
1 tsp (5 ml) baking powder
½ C (125 ml) sugar
pinch of salt
1 tsp (5 ml) ground cinnamon
1½ C (375 ml) finely grated carrot
1 small beet, finely grated
½ C (125 ml) vegetable oil
1 C (250 ml) buttermilk or coconut milk
1 tsp (5 ml) vanilla essence

Smooth Icing Topping
2 C (500 ml) icing sugar, sifted
juice of 1 small lemon
water, if necessary
popping candy (available from most sweet shops)

Preheat the oven to 180 °C.

Line a muffin pan with 12 paper cups.

Sift together the flour, baking powder, sugar, salt and cinnamon and keep to one side. Combine the carrot, beetroot, oil, buttermilk and vanilla essence and stir well to combine. Add the flour mixture and gently fold in. Divide the batter evenly between the paper cups and bake for 15–20 minutes or until the centres of the cupcakes spring back when gently pressed.

Smooth Icing Topping
Mix the icing sugar with the lemon juice, adding some water if required, to form a thick paste.

Spread the icing over the cupcakes and let it gradually run into position. Sprinkle with the popping candy and leave to set for about 15 minutes.

Tip
Buttermilk makes for a spongier cupcake, while the coconut milk results in a firmer cupcake.

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