This is a versatile recipe for cupcakes you can make with Carrots, Apples, Bananas, Zucchini or Pumpkin
12 servings, 12 cupcakes
Ingredients – CAKE BASE
- 1 cup fruit/veg choose between these fruits/vegetables – Carrots (shredded),Apples (chopped finely), Bananas (mashed), Zucchini (shredded), Pumpkin Purée
- 1 cup granulated sugar 200 grams
- 2 eggs
- ¾ cup oil
- 1 ½ cup flour 180 grams
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
Ingredients – Cream Cheese Icing
- ¼ cup butter (softened) 58 grams
- ¼ pound cream cheese 113 grams
- 2 cups icing sugar 260 grams
- ¼ tsp salt
- ½ tsp lemon juice
Directions
- Preheat oven to 350.
- Combine dry ingredients in a separate bowl. Whisk together.
- Combine sugar, oil and eggs and whisk together. Add shredded fruit/veg and mix with wet ingredients.
- Fold in the dry ingredients to combine.
- Spoon into muffin cups and bake for @15-20 minutes until tops spring back when lightly touched.
Cream Cheese Icing
- Add all ingredients to food processor and blend until smooth.
- Spread on top of cooled cupcakes.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)