Sage's Birthday Cupcakes

CARROT CUPCAKES

This recipe was adapted from one I found online. I wanted to make it a tad healthier (see parenthesis) and was more than pleased with the results. This cupcake is so moist and delicious, one little boy at Sage's party ate 4 of them! Good thing they are somewhat healthy!

HAPPY BAKING FRIENDS!

Preheat oven to 350 Degrees F.

Ingredients:

4 eggs

3/4 c. oil (I used raw unrefined coconut)

3/4 c. sugar (I used rapadura or whole cane)

1 c. brown sugar

1/2 c. applesauce

1 8 oz. can crushed pineapple

3 tsp. vanilla

2 c. ww pastry flour

2 tsp. baking soda

2 tsp. baking powder

1.2 tsp. salt

2 tbl. cinnamon

1 tbl. ground cloves

1 tbl. ground nutmeg

3 c. carrots

Mix dry ingredients together in bowl and set aside. Blend all other ingredients together except carrots on medium speed for 1-2 minutes. Add dry ingredients into wet mixture and blend on medium speed 1-2 more minutes or until well blended. Stir in carrots. Grease tins or add cupcake liners.Fill muffin tins 1/2 full and bake for 20-24 minutes. Let cool completely before frosting. Makes 24 regular sized cupcakes. I like to use the icing recipe below and top them with toasted coconut!

Agave Cream Cheese Icing

I was trying to cut down on the amount of sugar in our cupcakes but wanted to maintain that nostalgic yummy sweetness that folks associate with cupcakes. Agave nectar worked perfectly! This recipe is a keeper and could also be used for chocolate cake, zuccini bread, in pastries, or in crepes! YUM!

3/4 c. whipping cream

1 c. cream cheese

1/4 c. coconut milk (the canned kind)

1/4 c. agave nectar

2 tsp. vanilla extract

Whip cream in stand mixer or with hand mixer until light and fluffy- set aside in seperate bowl. Blend all other ingredients until smooth, then add in the whipped cream. Blend until it reaches a creamy texture. I prefer mine not so butter-like, but the longer you mix, the thicker it will get. When desired consistency is reached-use in/on your favorite recipe.