Tuesday, 23 April 2013

Vegan Carrot Cupcakes

Ingredients (12 cupcakes)
  • 175 g dark brown soft sugar, sifted 
  • 200 g self-raising flour
  • 1 teaspoon baking powder
  • 3 teaspoons mixed spice (or cinnamon + ginger)
  • 70 ml sunflower oil
  • 1 teaspoon lemon juice
  • grated zest of 1 orange
  • 200 g carrots, peeled and coarsely grated
  • 175 g dried mixed fruit
  • 200ml water
  • 1 Earl Gray tea bag

  1. Boil the water and pour over dried fruit and a Earl Gray tea bag. Soak the dried fruit in the hot tea for 2 hours.
  2. Pre-heat the oven to gas mark 3, 325°F (170°C).
  3. Mix the carrot, orange zest, dried fruit with tea and oil.
  4. Then sift together the flour, baking powder and mixed spice into the bowl.
  5. Stir all this together, then pour the mixture into the prepared muffin tin and bake in the oven for 30-35 minutes.
  6. When the cupcakes are completely cold decorate with creme fraiche and icing sugar topping and sprinkle with cinnamon.