Carrot Cupcakes

I’ve never made hot cross buns. As far as I understand it there’s a lot of fannying about and admin required with rising and punching and fermenting and talking nicely to them, and frankly I’ve never really had the time for that sort of carry on. This year it turns out I’ve got nothing but time, so I decided 2020 would be the year of the hottie. Except not. Because apparently every person in the country (and perhaps the world) has gone into this self isolation situ with big plans to emerge as the nation’s next hottest home baker. Flour is the new toilet paper and I can’t seem to get any for love, nor money, nor one of the big kids who’d I’ve be tempted to trade on a few occasions lately. The small human is still in her favourite child grace period so she’s safe… for now. Don’t judge me, you parents know you’ve all thought the same thing.

So, as this is not to be my bun baking Easter, I’m subbing in carrot cupcakes instead, and I’m not sad about it either. Personally I’d say that carrot cake + cream cheese icing is far superior to fruity bread anyway. Plus they have veggies, nuts and eggs in them so they’re basically a salad in very delicious form. The Easter Bunny would most certainly approve.

This is an easy adaptation of the Apple Fluffy Muffs recipe from my cook book but I’m giving it to you all for free because it’s Easter and I’m feeling generous and I fucking you all. Of course if you want to support a poor, struggling self published author (bring out the violins) and buy a copy of my book I’d be bloody delighted to send it to you with love from me. You can find it right here on my website… how bloody convenient is that?!

Get this stuff

Muffins

2 eggs

1/4 C runny almond butter

1/4 C macadamia, walnut or baking oil of your choice

1/4 C maple syrup, brown sugar or sweetener of choice

1 tsp vanilla

1 C grated carrot

1/2 C almond meal

1/4 C arrowroot/ tapioca flour

1/2 tsp baking soda 

pinch of salt

2 tsp cinnamon

2 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

Optional extras: walnut pieces, dried fruit, whatever you fancy

Icing

2 Tbl coconut oil, melted

2 T maple syrup

125 grams cream cheese 

Optional toppings: finely chopped dried apricots, pepitas, walnut pieces

Do this with it

Pre-heat the oven to 180, grease and line muffy pans.

Mix the eggs, vanilla, syrup or sugar, almond butter and oil to form a smooth batter, then stir through the carrot.

Combine the ingredients in a separate bowl and give them a toss around to combine.

Pour in the wet mixture and stir to thoroughly combine.

Splodge the mixture evenly between 10-12 muffin pans (depending on the size of your tin and your appetite) and bake for 20-22 mins until golden and bouncy when you give them a little poke.

Meanwhile, throw all the icing ingredients in a bowl and mix vigorously until smooth, glossy and gorgeous, then whack it in the fridge to chill. The icing will firm up as the coconut oil solidifies to make it spreadable rather than runny.

Once cooked, remove the muffs from the pans and allow to cool properly on a wire rack. Yes, it’s fucking tedious, but necessary so the icing doesn’t just slide off into a sloppy puddle. Once they’re completely cooled slather the icing on thiiiiiicccc, and I do mean thick because half of the joy of carrot cake is cream cheese icing. Sprinkle with chopped dried apricots and pepitas if you fancy. Or don’t. Whatever, your cupcakes, your choice.

Store in the fridge so the icing doesn’t melt, devour at will. Which is my case is eagerly and often.