Chocolate Cupcakes with Chocolate Cream Cheese Icing



For the cupcakes:

  • 1/2 cup (125 ml) finely grated carrot
  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1/2 cup (125 ml) low fat plain yogurt or low fat buttermilk
  • 1 cup minus 2 tbsp (110g) all purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (100g) sugar
  • 1/2 cup (50 g) cocoa powder
  • 1/2 cup (125 ml) hot water

For the chocolate cream cheese frosting:

  • 1/2 cup (50g) powdered sugar
  • 1 1/2 tbsp cocoa powder
  • 1 1/2 tbsp light cream cheese

Method:

  1. Preheat your oven to 350 degrees F (180 degrees C).
  2. Put the finely grated carrot into a fine mesh strainer. Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl.
  3. To the bowl, add the melted oil, egg and yogurt/buttermilk and stir in. Add the next 6 ingredients (flour through to cocoa powder) and stir in. Lastly, stir in the hot water until just combined.
  4. Divide the batter between 12 lined muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Cool on a wire rack.
  5. For the frosting, combine all the ingredients in a small bowl until smooth. Use about 2 tsp to frost each cupcake.


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