Harvest Cupcakes - alive magazine
Tiny cupcakes packed with carrots and parsnips are a sweet ode to the bounty of autumn. 1 cup (250 mL) all-purpose unbleached flour 1/2 cup (125 mL) whole wheat…
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Cooking tools:
- Muffin tin
- Cupcake liner
- Cooling rack
- Hand mixer
- Grater
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
Ingredients
- 1 cup (250 mL) all-purpose unbleached flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) each ground ginger and cinnamon
- 1/4 tsp (1 mL) each ground cardamom and sea salt
- 1/2 cup (125 mL) organic light agave nectar
- 1 cup (250 mL) unsweetened apple sauce
- 1/2 cup (125 mL) vegetable oil
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) each grated parsnip and carrot
- 1/2 cup (125 mL) raisins (optional)
- 1/2 cup (125 g) cream cheese
- 2 Tbsp (30 mL) butter, at room temperature
- 1 Tbsp (15 mL) light agave nectar or honey
- 1/2 tsp (2 mL) vanilla extract
- 1/2 tsp (2 mL) grated lime or orange peel (optional)
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