Carrot Cupcakes with Crème Fraîche Icing
Servings: 12 | Prep time: 10 minutes| Cook time: 15 minutes
My philosophy is less about avoiding foods and more about making delicious food more nutritious.
After recently having some cupcakes at a party, my little girl has been asking me non-stop to make some. Cue these carrot cupcakes!
In these little treats I've used spelt flour, which is a little gentler on tummies than wheat flour and coconut sugar, which contains the prebiotic inulin helping to slow down glucose absorption. Obviously the containing carrots add a little more nutrition, but also give these cupcakes a lovely texture. I love the addition of crème fraîche which is essentially cultured cream containing probiotics.
My cupcakes are a little nutritious and very delicious!
for the cupcakes:
1 cup wholemeal spelt flour
1/4 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups grated carrots (heaping)
2/3 cup olive oil
2 eggs, beaten
for the icing:
300ml crème fraîche
1-2 tablespoons honey
2 tablespoons of juice from an orange
1 teaspoon vanilla
2 teaspoons of orange rind, finely chopped
extra orange rind for topping
Preheat the oven to 180 degrees Celsius.
Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In another bowl, combine the grated carrots and the oil. Gradually add the dry mixture to the wet, stirring until just mixed. Add in the beaten eggs, string only a few times to combine.
Line a muffin tray with patty pans. Fill 2/3 of each patty pan with the batter. Bake for 15 minutes, check how they’re doing, and add a few minutes if necessary. The tops should be 'springy'. Allow the to cool.
For the icing, combine all ingredients except half of and whisk until icing is begins to stiffen. You can now neatly pipe onto your cupcakes or just use a knife for a rustic look like mine!