“I can’t even” Carrot and Brazilnut Cupcakes.

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Starting a cupcake business is a real challenge.

Starting a VEGAN cupcake business?? You have no idea. No.Frigging.Idea.

I’m sure that people think that everything Vegans eat is made out of lentils. Seriously…the ignorance of people as to what a plant based diet is just unbelievable. Having been a semi vegetarian for the last 20 years, it hasn’t been such a hard jump for me. Not to say that it doesn’t have challenges, I face them, as do all vegans, daily…but starting a business that’s Vegan cupcakes…yikes.

Vegan baking has got a bad wrap.  So many vegan deserts are raw and if left at room temperature, become runny and not so pretty to look at. After all, we eat with our eyes first, our nose second and our taste buds third. So I know when I serve up a cupcake, I want it to look like a cupcake that looked and tasted like one that I ate when I was non vegan. I’m not a purely raw vegan, although I eat a LOT of raw food,  and my cupcakes are a delightful indulgence that we all need to have.

Yes, my cupcakes have refined sugar in the icing, but I’m working on a new recipe that contains no icing sugar so we’ll see where that takes me, but for now, they have refined sugar in the frosting. I also use organic ingredients whenever possible.

And absolutely NO Lentils in sight. LOL.

So today I’m going to share a recipe with you. I’m going to leave out some of my magic spice mix, as I want my cupcakes to be uniquely mine (selfish I know, but hey…a girl’s gotta keep some things in the vault)

*This is a variation on a recipe I found in Vegan Cupcakes Take Over the World.

Carrot and Brazilnut Cupcakes

Ingredients:

2/3 cup plain flour (you can use white, wholemeal, spelt or “Orgran” plain gluten free)

1/4 tspn baking powder

3/4 tspn baking soda

1/4 tspn salt

1/2 tspn spices of your choice..cinnamon, nutmeg,  ground ginger etc.

2/3 cup panela/rapidura sugar ( organic coconut sugar) if you dont have this I would use brown sugar

1/3 cup vegetable oil

1/3 cup vanilla soy yoghurt (if you want to omit the soy, I would try coconut yoghurt)

1 tspn pure vanilla bean extract

1 cup finely grated carrot

1/4 cup chopped brazilnuts

1/4 cup raisins

Icing:

2 cups icing sugar

1/4 cup nuttelex or any vegan marg

1 glug vanilla essence (a tspn?)

toasted/plain coconut flakes (the toasted give them a yummy crunch on the top)

Method:

1.Preheat oven to 200c and line your muffin tin with cupcake liners.

2.In a mixing bowl, mix sugar, oil, yoghurt and vanilla. Sift in the dry ingredients and mix until smooth and unlumpy. Fold in the carrots, brazilnuts and raisins.

3.Using an ice cream scoop, fill the liners 3/4 way full. You’ll have exactly enough for 12!.

4. Pop them on the middle rack of the oven and bake for 25 mins or until a skewer inserted in the middle comes out cleanly.

5. Place tray on a wire rack to cool COMPLETELY before icing.

6. In your food processor or with a hand held mixer, mix icing sugar and nuttelex together with a little vanilla.

7. Pipe icing on or lavishly spread  it onto  the cupcakes and top with the toasted coconut or a few crushed brazilnuts.

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