Carrot Cupcakes for Easter or Earth Day

Carrot Cupcakes for Easter or Earth Day

Carrot Cupcakes for Easter or Earth Day

Are you wondering if you stumbled on a gardening blog? Well, you haven’t, but I couldn’t resist tying my cupcakes in with Earth Day by potting them. I slipped them into little terra cotta pots and stuck carrot greens into the little cakes. It makes a wonderful presentation for both Easter and Earth Day, both of which are happening now. To serve them, just take them out of the pots, remove the greenery, and slather with frosting. Now, on to the recipe so we can get to eating these cute and tasty cakes.

Before I share the cupcake directions, I need to let you in on some of the changes that occurred before they could take shape. The original vegan recipe was for a cake, so I chose to go with regular whole wheat flour instead of whole wheat pastry flour. Pastry flour will give the delicate crumb you look for in a cake, but I wanted more hand-held sturdiness for cupcakes. I also scaled back on both the baking soda and baking powder because the smaller size didn’t need that much oomph, especially in high altitude baking.

Normally I add moisture at high altitude, but this cake had loads more moisture than the other carrot cake recipes that I found. I knew that it would be great at high altitude, which is what led me to base my cupcake creations on the original recipe. Also, many recipes used carrot juice, which can be a difficult to obtain, but this one used orange juice which is readily available. And, I’m not one who likes raisins in her carrot cake so instead I used raw walnuts and lightly toasted them to bring out their nutty flavor. The combination was a winner. My taster and I polished off three cupcakes before I even had a chance to make the frosting!

Carrot Cupcakes for Easter or Earth Day inspired by 24 Karrot Cake

1/2 cup raw walnuts, chopped
3/4 cup whole wheat flour
1.25 cups all purpose flour
1 tsp baking soda
1.5 tsp baking powder
1/4 tsp fine sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup canola oil
1 cup maple syrup
1/2 cup vanilla soymilk
2 tsp apple cider vinegar
2 TBS orange juice
1/2 tsp vanilla extract
2 cups peeled, shredded carrots, loosely packed (optional: save carrot greens for decoration)

Position a rack in the middle of the oven and preheat to 350 F. Lightly oil the top of a 12-muffin tin, then line with paper cups. Set aside. Spread the walnuts on a small baking sheet. When the oven is ready, lightly toast the walnuts until they become fragrant.

Meanwhile, sift together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger into a medium bowl. In a large bowl, whisk the oil, maple syrup, soymilk, apple cider vinegar, orange juice, and vanilla until well blended. Pour wet mixture into the dry and stir with a whisk until the batter is smooth. Stir grated carrots into the batter with a rubber spatula.

carrots with their decorative greenery

carrots with their decorative greenery

Divide the batter among the muffin cups. Bake for 23 to 25 minutes, until a toothpick inserted in the centers comes out clean. Cool the pan on a wire rack for 10 minutes. Gently run a thin knife between the cupcake tops and the pan. Remove cupcakes and cool completely. When cooled, drizzle with the frosting below.

Cream Cheese Frosting adapted from The Joy of Vegan Baking

8 oz vegan cream cheese, cold
2 tsp vanilla extract
1.25 cups powdered sugar

Combine all ingredients in a food processor until smooth and creamy. Keep chilled.

Until next time, happy baking!

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Superfood Earth Day Pudding

Earth Day pudding

Earth Day pudding

Earth Day is a fun day – not only do you get to honor the earth, but you can do so with whimsy. I combined cute ideas from a few blogs to come up with my celebration dessert. It wasn’t baked but it was filled with superfoods (cacao and hemp are superfoods) so I honored myself as well.

Because the already vegan dessert wasn’t baked it had no required changes. The alterations I made were to add baking extracts and more cacao to deepen the pudding flavor. Also, the pudding recipe called for cocoa powder but I used raw cacao powder instead to up the nutritional value. I grabbed ideas from a few websites to make my version of a dessert worthy of Earth Day.

Superfood Earth Day Pudding adapted from lovemefeedme.net and godairyfree.org
For the pudding:
1.5 cups unsweetened almond milk
1 ripe medium banana
4-5 TBS maple syrup, to taste
1/2 tsp coffee extract
1/2 tsp vanilla extract
1/4 cup + 2 TBS Navitas Naturals raw cacao powder
2 TBS arrowroot
For the dirt topping:
2 TBS Navitas Naturals raw hulled hemp seeds
1 TBS Navitas Naturals raw cacao powder
1 TBS Navitas Naturals sweet cacao nibs
Put almond milk, banana, maple syrup, extracts, and cocoa powder in a blender and blend until smooth. Put 1/4 cup of the mixture aside and pour the remainder into a small pot. Heat over medium heat until it begins to boil. Whisk arrowroot into mixture you set aside. Slowly pour this mixture into the pot on the stove and whisk it in. Reduce heat to low and continue to stir for 2 minutes. Remove from heat and pour into 3 or 4 small containers. Let cool for 15 minutes before placing in fridge to cool completely.
While the pudding cools, mix topping ingredients together. Once pudding has cooled, top with a generous sprinkle of dirt topping. You can add an herb sprig or edible flower to your creation. Note: If using a flower pot with a drainage hole in the bottom, line it with foil prior to adding the pudding.

Until next time, happy non-baking!

Earth Day Cupcakes

earth day cupcake

Earth Day cupcake

I wanted to celebrate Earth Day in style, so a special cupcake had to be created. I’d seen cupcakes baked in terra cotta pots but that seemed too complicated. So I got a few small decorative pots at a craft store and decorated away.

To start I needed a firm cupcake to hold up to the decorations. I found a dense cupcake recipe and used the Neat egg as a sturdy egg replacer. (It also gave me a chance to try the Neat egg.) Then I added water and flour for high altitude. Next, I reduced baking soda for altitude and reduced sugar knowing the toppings would be extra sweet. The last step was to get creative with the decorations. I hope you like my homage to Mother Earth.

Earth Day Cupcakes adapted from The Joy of Vegan Baking
cupcakes
1/2 cup Navitas unsweetened cacao powder
1 cup + 1/2 TBS boiling water
Neat egg substitute for 1 egg
1 cup + 7 TBS all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup vegan margarine, softened
1 cup + 3 TBS organic sugar
1 tsp vanilla extract
frosting
1/4 cup shortening
1/4 cup vegan margarine
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups organic powdered sugar, sifted
3 TBS chocolate almond milk
1.5 tsp vanilla extract
decorations
crushed chocolate cookies
basil sprigs
gummy worms
For Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. In a small bowl combine cocoa and boiling water. Stir well and set aside to cool. In another small bowl prepare the Neat egg replacer according to package instructions. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer beat together the margarine and sugar until light and fluffy. Add the Neat egg and vanilla and beat for 2 minutes. With the mixer set on low, add the flour mixture alternately with the cocoa mixture, beginning and ending with the flour. After the last flour is mixed in, beat for 1 minute until smooth.
Divide the batter evenly among the 12 liners. Bake 22-24 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.
For Frosting: Beat the shortening and margarine together until well combined and fluffy. Add the cocoa powder and beat for 1 minute. Add the powdered sugar, alternating with milk, and beat until fluffy. Add the vanilla and beat until incorporated.For Decorations: Place a flat layer of chocolate frosting on a cupcake. Put the crushed chocolate cookies on a plate and dip the cupcake in until frosting is covered. Insert a basil sprig and a gummy worm into the cupcake and put in terra cotta pot.

Until next time, happy baking!