Carroty Cupcakes
Perfect for a picnic! Moist, delicious, and nutritious.
Freshly ground nutmeg really complements the flavors.
Recipe Prep: 45 minutes Serves 24
4 pastures or organic eggs - blended well
1 1/2 cup organic coconut sugar
1/2 cup raw honey
1 tbsp. organic Ceylon cinnamon
2 tsp. organic nutmeg - freshly ground
2 tsp. Himalayan salt
2 tsp. organic vanilla extract
1/2 cup organic extra virgin coconut oil
1 cup organic butter - softened
1 cup organic oatmeal - presoaked overnight
1/2 cup organic buttermilk
2 cups organic whole wheat flour - chemical free
2 tsp. baking powder - aluminum free (Rumford's)
1/2 tsp. baking soda
3 cups organic carrots - grated
Frosting:
2 packages (8oz.each) organic cream cheese
1/2 cup organic butter - softened
1/3 cup raw honey
1 tsp. organic vanilla extract
2 tsp. organic nutmeg - freshly ground
Preheat oven to 350 degrees. Place cupcake papers
into cupcake pans.
In large mixing bowl, add first seven ingredients and
mix well. Add in the butter and oil and thoroughly
incorporate well. Then add in the buttermilk and oatmeal.
Add in the next three dry ingredients and mix well.
Then stir in the carrots.
Scoop into cupcake papers -3/4's full. Bake for about 20-25
minutes. Let cool and then frost as needed. Enjoy!
Frosting:
Put the cream cheese into a food processor and blend well
to lighten up. Add in the butter and blend. Then add in
the last three ingredients and incorporate well.
Place into piping bag and frost the cupcakes or place into
a container and put into the refrigerator until needed.
Tip: Unless, the cupcakes are being offered at a gathering,
I do not frost all of them at once. I frost as needed with the
cupcakes at room temperature, rather than frosting all of
them and putting them into the refrigerator.
I don't like cold cake, as the texture becomes firm and loses
that soft, spongy feel.
