For cupcakes:
2/3 cup all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
2/3 cup sugar
1/3 cup vegetable oil
1/3 cup plain or vanilla soy yogurt
1 tsp vanilla
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins (golden raisins work nicely)
Preheat oven to 350 F. Line muffin tin with paper liners.
- In medium bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients - flour, baking soda, baking powder, salt and spices - mix until smooth.
- Fold in carrots, walnuts and raisins.
- Spray your cupcake liners with non-stick baking spray.
- Fill the liners 2/3 full and bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely before icing.
1/4 cup nonhydrogenated margarine, softened
1/4 cup vegan cream cheese (such as Toffuti), softened
2 cups confectioners sugar
1 tsp vanilla
- Cream together margarine and cream cheese just until combined.
- Use handheld mixer to whip while adding confectioners sugar in 1/2 cup incriments. Mix until smooth and creamy.
- Mix in vanilla.
- Tightly cover and refrigerate until ready to use.
Recipe makes 12 cupcakes
Happy baking!
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