Winter holidays have already started knocking on our doors and the famous Vegan Carrot Cupcakes are finding their way into every home. Vegan culture has made us rethink and refurbish so many of our sweet recipes. And these delicious and warm carrot cupcakes are no longer an exception. Imagine relaxing with a cup of herbal tea and a mouthful of Vegan Carrot Cupcakes. Ah! The culinary delight of that moment is something to cherish forever. Winter seasons are always the best for carrots and these vegan baking ideas hit right in time.
For this, Baruch Ellsworth, the Executive Pastry Chef at the Little Saint in Healdsburg, California has a smooth recipe to share. The Vegan Carrot cupcake recipe was included as part of the restaurant’s vegan menu. He has also created an innovative pastry program that includes baking without milk, eggs, and butter. And that’s where his passion for food met the freedom to create one! His vegan carrot cupcake recipe also includes easy steps to make vegan buttercream for the perfect frosting!
With such easy baking recipes for beginners and a Christmas jingle, it’s time to mark the holiday season!
Ingredients needed for these delicious Vegan Carrot Cupcakes:
1/3 cup (about 1 3/4 ounces) flax meal (an alternative to eggs)
1/2 cup hot water (about 115°F)
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 cup (2 3/8 ounces) unsweetened applesauce (as an egg substitute and to add extra sweetness)
2 1/2 cups (about 10 7/8 ounces) all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup vegetable oil
3 cups (12 ounces) finely grated carrots
Phew, that’s a huge list! Now, for the fluffy vegan buttercream, you need a few more items in your shopping bag:
3/4 cup aquafaba (cooking liquid from chickpeas as a perfect egg alternative)
1 3/4 cups granulated sugar
3/4 teaspoon cream of tartar
1/8 teaspoon xanthan gum (for thickening the cream)
2 cups vegan butter, softened (about 1 pound)
3/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
And with all these things ready, we can start our much-awaited baking session.
Preparing Vegan Carrot Cupcakes and Buttercream:
1. To start with, cupcake batter in these quantities will bake approximately 12 cupcakes. So, preheat the oven to 325°F and keep your cupcake tray ready with paper liners.
2. Take a medium bowl and whisk together flax meal and hot water.
3. Then slowly add granulated sugar, brown sugar, and applesauce and keep whisking till it’s all mixed. Once done, keep the bowl aside.
4. Take a large bowl and mix pumpkin pie spice, salt and baking powder. Keep whisking!
5. Now gradually pour the flour mixture into the flax mixture in small quantities and whisk simultaneously. This will result in our desirable tender cupcake texture.
6. Add the shredded carrots and mix well.
7. Pour the batter into each cupcake liner till at least 1/3rd of it is full. And let it bake in the preheated oven!
8. The Vegan Carrot Cupcakes will take 40-45 minutes to bake. After that, just make sure to check by inserting a toothpick into the center of the cupcake.
9. Place them on a wire rack to cool for about 1 hour.
The Vegan Carrot Cupcakes are such quick and simple sweet treats that it makes us want to bake them more and more! Now that the cupcakes have cooled down, you can dash to prepare the vegan buttercream.
1. For the vegan buttercream, take a medium saucepan and mix aquafaba,
sugar, xanthan gum, and cream of tartar over medium-low heat.
2. Keep stirring till the sugar is dissolved, which will take approximately 4-5 minutes.
3. Pour the mixture into a mixer stand fitted with a beater attachment.
4. Beat in the mixer at high speed until slightly thickened and cooled down.
5. Reduce the speed to low and gradually add butter in small amounts.
Also Read: Chocolate Chips Muffins From Dreambox.
