5
This carrot cupcake is eggless and is the best way to include veggies in kids diet.
Ingredients:
All Purpose Flour – 1 1/3 cups
Carrots, grated –
Apple – 1
Canola Oil – 2/3 cups
White Granulated Sugar – 2/3 cups
Vanilla Extract – 1 tsp
Baking Soda – 1 tsp
Cinnamon Powder – 1 tsp
Salt – 1/4 tsp
Ener-G Egg Replacer – 4 tsps diluted in 8 tbsps warm water
Method:
- Preheat oven to 180 degrees C/350F.
- Line a muffin mould with cupcake liners.
- Peel apple and cut into pieces.
- Blend apple pieces into smooth puree.
- In a bowl, mix flour, baking soda, cinnamon powder and salt.
- Whisk together diluted egg replacer, canola oil and sugar.
- Add vanilla essence, apple puree and grated carrot. Mix until well combined.
- Add the dry ingredients into the mixed wet ingredients. Mix gently until just combined. Do not over mix.
- Pour 2 tbsps of batter into each cupcake liner or until the liner is half filled.
- Bake for 25-30 minutes or until the skewer inserted into a cake comes out clean.
- Remove the muffin mould out from the oven and place it on a wire wrack. Let it cool down.
- Serve. I personally feel the cup cakes taste the best the next day.
