You Will Need: The Cupcakes:
| The Topping:
|
Step one: Pop the oven on at 350F and line 12 cupcake cases into your cupcake tray so they’re ready!
Step two: In a cup, mix the non-dairy milk and apple cider vinegar and let sit for 10 minutes.
Step three: In a bowl whisk together the flour, cinnamon, baking powder, ginger, cloves, nutmeg, salt, and cardamom.
Step four: In a separate bowl, mix the agave syrup, vegan butter, flaxseed meal, and vanilla. Stir in the milk mixture and grated carrots. Add this mixture to the dry mix.
Step five: Spoon the mix into the cupcake cases 2/3 of the way and bake for 20 minutes or until toothpick comes out clean. Once done let them cool completely in cooling rack before icing.
Topping:
In a bowl using a fork mix the cream cheese, powdered sugar, agave syrup, lemon juice, and vanilla extract. With a spatula top the cooled cupcakes and sprinkle the pecans or walnuts on top and a bit of cinnamon for an extra touch!
There's something about baking that just makes me feel a sense of immense proudness even when its just a simple little cupcake and these turned out pretty good!! Let me know if you give them a go! xx
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