Carrot cake cupcakes

Did somebody say vegan carrot cake cupcakes? Yes please! Enjoy this tasty recipe by Maryanne Hall from Viva!'s Vegan Recipe Club...

Carrot cake cupcakes Image credit: by Maryanne Hall from Viva!'s Vegan Recipe Club
Brought to you by Viva!'s Vegan Recipe Club

You can make eight large carrot cake cupcakes or 12 small – the choice is yours!

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Ingredients

For the cakes

  • 200ml soya milk
  • 20ml cider vinegar
  • 200g self-raising flour
  • 200g golden caster sugar or soft light brown sugar
  • 1/2 level tsp baking powder
  • 1/2 level tsp bicarbonate of soda
  • a pinch of salt
  • 80ml rapeseed oil
  • 1tsp vanilla extract
  • 2 small carrots, peeled and grated
  • 1/tsp ground cinnamon
  • 50g pecans (plus more for decoration), finely chopped

For the icing

  • 75g vegan margarine
  • 75g vegetable shortening (eg. Trex)
  • 750g icing sugar
  • 1 tsp vanilla extract

Decoration (optional)

  • whole pecans and finely chopped pecans
  • drizzle of maple syrup or other vegan syrup (eg. Agave, date, rice)

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Line a muffin tray with muffin cases.
2
Mix the soya milk and cider vinegar in a bowl, then set aside for 10 minutes.
3
In a large mixing bowl, stir together all the dry ingredients, then add the grated carrot, pecan pieces and cinnamon. Add the soya/cider vinegar mixture, then the oil and vanilla. Stir everything together using a metal spoon but not too much, only until everything is combined.
4
Tap the bowl onto the work surface to stop the raising agents working too quickly.
5
Fill the cupcake cases to threequarters full and tap the tray again.
6
Place in the oven and bake for 15-25 minutes depending on the size of the cupcake. They need to be slightly golden on the surface.
7
Remove from the oven and leave to cool thoroughly before icing.

For the icing

1
Whisk together the margarine, vegetable shortening and vanilla either by hand or electric whisk.
2
Add the icing sugar, a quarter at a time, along with the plant milk until combined. You can add more icing sugar or plant milk if the icing gets too wet or too dry.
3
Fill a piping bag fitted with your favourite piping nozzle and get creative. Decorate with pecans and maple syrup.
Last updated 2 months ago

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