Last Tuesday Katie and I made Coconut Ginger Carrot Cupcakes with Coconut Frosting. Sooooo delicious. They are even more of a treat because the recipe calls for macadamia nuts (though Katie and I only had walnuts). They are sweet and flavorful, but also hearty and good to eat for more than just dessert. Whilst we had them I wanted to forgo eating anything but cupcakes.
Makes 17 cupcakes. Based off a recipe from Vegan with a Vengeance.
Cupcake Ingredients
2 1/3 c. flour (we used whole wheat pastry)
1 tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pineapple juice
1/2 c. canola oil
3/4 c. Sucanat
1/2 c. pure maple syrup
2 tsp. vanilla
1 c. macadamia nuts, roughly chopped (walnuts will do)
1/4 c. crystallized ginger, chopped into small pieces
1 c. unsweetened shredded coconut
2 c. carrots, grated
1. Preheat oven to 350 F.
2. In a large bowl mix together flour, baking power and soda, salt, and spices.
3. In a different large bowl mix together juice, oil, Sucanat, maple syrup, and vanilla.
4. Add the dry ingredients to the wet, not all at once, and combine with a hand mixer or fork.
5. Add nuts, ginger, coconut and carrots. Mix.
6. Pour into greased cupcake pan. Cook for about twenty minutes.
7. When cool, frost.
Frosting Ingredients
1/4 c. margarine at room temperature
1/4 coconut milk
1 tsp. vanilla extract
2 c. powdered sugar
1 c. unsweetened coconut
1. Cream the margarine. Add the coconut milk and vanilla and mix. Add sugar and mix until smooth; an electric mixer is recommended. Add the coconut and combine.
