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Carrot Cardamom Cupcakes

Posted by trktos on 22-August-2008

Cooked carrot mix:

  • 1 pound carrots
  • 2 tbsp vegan margarine
  • 1/2 cup water
  • 1 cup soymilk
  • 1/2 cup sugar

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cardamom

Wet Ingredients:

  • 1 tsp vanilla
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1/2 cup soymilk ener-g eggs, see instructions
  • 1 tbsp applesauce

Additional Ingredients:

  • 1 cup raw, unsalted pistachios, chopped

Instructions:

  1. Preheat oven to 350 degrees, line muffin pan (12) with liners.
  2. Peel and finely grate carrots.
  3. Sautee carrots in margarine for 3 minutes. Add water, cover and simmer for 3 minutes.
  4. Remove lid, add soymilk and simmer 15 minutes, stirring occasionally.
  5. Add 1/2 cup sugar, stir, simmer 5 more minutes.
  6. Remove from heat and allow to cool to room temperature.
  7. Prepare “eggs”:
    mix a little less than 2 tbsp ener-g powder with 2-3 tbsp of water. whisk and let sit until thickened.
  8. Combine dry ingredients – flour, baking powder, baking soda, salt, and cardamom.
  9. Combine wet ingredients – vanilla, sugar, oil, soymilk, applesauce and “eggs”.
  10. Combine wet mix with cooked carrot mixture.
  11. Combine wet and dry mixtures, fold in nuts.
  12. Fill cupcake papers about 2/3’s full and bake about 25 minutes or until toothpick comes out clean.
  13. Cool and frost with Cardamom Pistachio Cream Cheeze Frosting.

Notes:

  • This batter seemed a bit too wet but they rose nicely, didn’t sink/fall while cooling and were incredibly moist and delicious!
  • This made 12 cupcakes plus two “little cakes” – greased, 2-cup Pyrex bowls.
  • adapted/veganized from this recipe.
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