Saturday, April 13, 2013

Let us eat cake!

Carrot Cupcakes:


1 grated organic apple
1 tsp vanilla essence
1/2 cup margerine (non gmo olive oil based found in health food stores)
1/2 tsp salt
2 tsp Baking powder
1 tsp cinnamon
1 cup raw organic cane sugar
1 1/2 cups rice flour
1/4 cup flax meal
1 cup grated carrots
 2 tablespoons egg replacer ( mixed with water and whisked with a fork to resemble whisked egg whites)
1 cup chopped walnuts

For frosting:
1 cup macadamia nuts
1/2 cup water
3 Tablespoons of honey or agave (for those not wanting to use honey)


For Cupcakes:

Place all ingredients except for grated carrots and walnuts into a vitamix/blender and blend until creamy smooth.
Remove from blender, place in a bowl and add grated carrots and walnuts.
Spoon into cupcake baking tray.
Bake for 35 minutes at 350 degrees F

For frosting:

Place macadamia nuts, water and honey (or agave) into the blender/vitamix and blend until creamy smooth.
Spoon onto cupcakes once they have cooled down and serve.

Sensationally divine on the palate!

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