Carrot & Coffee Easter Cupcakes
Prepared with
Ingredients
- 1 medium carrot
- 2oz self raising flour
- 1oz oat flour
- 1oz non dairy spread
- 4oz golden caster sugar
- 2fl. oz soy milk (can also use oat milk)
- 2fl. oz strong brewed espresso
- 1 tbsp apple cider vinegar
- ½ tsp ground cinnamon
- 1/3 tsp ground ginger
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- Pinch salt
Instructions
Step 1
Preheat your oven to 180c and line a muffin tray with paper case.
Step 2
Mix together your non dairy milk, vinegar and coffee and set aside for 5 minutes to allow to thicken. This will act as your buttermilk replacement.
Step 3
Start by preparing your oat flour. Add 2 cups of oats into your Ninja Kitchen food processor and blitz these on high for a few minutes until you’re left with a fine flour. Store this in an airtight jar or container.
Step 4
In a clean food processor, attach the grating blade and use this to grate your carrot, then set aside.
Step 5
Add your vegan butter and sugar to your food processor and pulse to cream these together. Pour in your milk mixture and blend again.
Step 6
Meanwhile, combine all of your dry ingredients in a large mixing bowl, then fold through the wet mixture and your grated carrot.
Step 7
Divide this batter between approximately 6-7 cupcake cases and pop these into the oven for 20-25 minutes to bake.
Step 8
Once your cupcakes are golden and a toothpick comes out clean when pierced into the cake, you know they’re ready.
Step 9
Allow these to cool in the tin for a couple of minutes, then transfer them onto a wire wrack to cool completely.
Step 10
You can serve these as they are or top with a simple frosting and some mini easter eggs!