March 26, 2013

Vegan Easter Carrot Cupcake Recipe


Easter is nearly here and why not celebrate with a cute little Easter cupcake? I love carrot cake and the spices used in it so I thought it would be a delicious flavour for this occasion  Decorate them as prettily and cutely as you want! I used a little bit of the cupcake mixture to fill some miniature patty pans to sit on top. Then, Jerome made some cute little bunny ears out of icing. If you would rather a traditional Christian Easter cupcake, you could decorate with little crosses. Both would be very sweet! When I was little, my Nanna and I would make desserts and homemade ginger beer to take to church for morning tea. These cupcakes would be such a nice idea... decorate with a little cross and everyone will love them! :)
So, try these out and tell me how they go! Happy Easter!


makes 10


Cupcake mixture:
   1 cup all-purpose (plain) flour
   2 teaspoons baking powder
   pinch salt
   1/2 cup tightly packed brown sugar
   1/2 teaspoon cinnamon
   1/2 teaspoon mixed spice
   1 cup grated carrot (100g-ish)
   1/4 cup plain-flavoured oil
   1 tablespoon golden syrup
   3/4 cup 
Soy Milky Lite
   1 teaspoon vanilla essence
   1/2 tablespoon apple cider vinegar


Vegan Cinnamon "Buttercream" Icing
   1 cup icing sugar
   1 cup vegan margarine
   3 teaspoons vanilla 
essence
   1 ½
 teaspoons cinnamon



  1. Preheat oven to 180 degrees Celsius (365 °F) and line a cupcake tray with 10 patty pans.
  2. Add all of the cupcake mixture ingredients to a bowl.
  3. Beat for a minute or so until smooth without lumps.
  4. Divide the cupcake mixture between the 10 patty pans. 
  5. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
  6. Allow to cool completely.
  7. Make the buttercream icing: Add the icing sugar, margarine, vanilla essence and cinnamon to a bowl. Beat until creamy and fluffy.
  8. Pipe the icing onto your cupcakes as desired.
  9. Serve immediately or refrigerate until needed!

  • The buttercream icing is a treat, but if you would rather something less fattening you could always do a cream cheese icing. Mix vegan cream cheese with icing sugar and any desired flavourings as an alternative.


The nutrition information above is an approximate guideline and does not include the icing ingredients.

12 comments:

  1. i love your blog! these are adorable.

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    1. Hi Katie! Thanks so much. They are really delicious :)

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  2. These are adorable. Very clever!

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    1. Hello! Thank you so much :) It is a nice little Easter idea hehe.

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  3. These are so cute, Madison! I loooooove carrot cake.

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  4. Those are so pretty! You can;t even tell they're vegan! Love that you used Golden Syrup in them - that's one of my favorite ingredients!

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    1. Hello Laura! Me too... it tastes like caramel :)

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  5. Hi! I'm new to your site and I have to say, I am very excited about trying this recipe! I found your site today when I was looking up vegan tzatziki sauce for some falafels, which turned out fantastic may I add! Anyway, I may end up asking more than once what some of your ingredients are; that is, if you know the American equivalent. For example, vanilla essence. Is that the same as vanilla extract? Also, what is golden syrup? Thank you for your beautiful site!

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    1. Hi Melissa! Oh I am so glad that you liked our tzatziki :) Heheh yes, there are many differences. Vanilla essence is like imitation vanilla extract. You could use either. Golden syrup is a pale treacle. It is so caramelly and tastes delicious. I have heard that you can substitue with two parts light corn syrup plus one part molasses. If you can purchase golden syrup, you should definitely get it! So delicious :)

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  6. Awesome so keen to try these! :) Thought i would let you know i think you might have a typo on the first ingredient i think its meant to read "flour" but it reads "four" - Thanks for all the awesome recipes im trying the snickers cups tonight! :D

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    1. Yay, please tell me how they go!! Oh thank you so much hehe. I have fixed it :)

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