Afternoon Tea
Carrot Cupcakes
9 servings
분량30 minutes
활동 시간50 minutes
총 시간재료
100 g Soft brown sugar
125 ml Vegetable oil
1 Teaspoon Vanilla extract
125 g Grated carrots (1 large carrot)
150 g Self-raising flour
¼ Teaspoon Baking soda (bicarbonate of soda)
½ Teaspoon Cinnamon
¼ Teaspoon Ginger
3 Tablespoons Soy milk
1 Batch (Vegan cream cheese frosting)
Few Tablespoons Chopped walnuts
방향
preheat oven
Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 9 liners.
mix wet ingredients
In a large bowl, mix together the brown sugar, oil and vanilla. Add the grated carrots and mix again.
add dry ingredients
Now add in the flour, baking soda, cinnamon, ginger and soy milk. Give it a good mix until everything is well combined. The batter will be quite thick.
bake
Divide the batter equally between your 9 cake cases and bake for 18-20 minutes, or until a toothpick through the centre comes out clean.
cool
Transfer the cupcakes to a wire rack and let them cool completely.
add icing
Once cooled, top with vegan cream cheese frosting and chopped walnuts, and enjoy!
영양 정보
1회 제공량
1 unfrosted cupcake
칼로리
222 kcal
지방 전체
13 g
포화 지방
-
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
10 mg
탄수화물 전체
24 g
식이섬유
1 g
총 당류
12 g
단백질
2 g
9 servings
분량30 minutes
활동 시간50 minutes
총 시간