Carrot Cake Cupcakes –

Ingredients

• 78ml olive oil
• 125ml non-dairy milk mixed with 1tsp cider vinegar
• 200g GF self raising flour
• 1/2 tsp baking powder
• 1 large carrot - grated
• 300g sugar
• 1 tsp ground cinnamon
• 250g vegan stick butter
• 250g powdered sugar
• 1/2 tsp cinnamon
• cinnamon sugar for topping
• 2.73fl. oz olive oil
• 4.38fl. oz non-dairy milk mixed with 1tsp cider vinegar
• 7oz GF self raising flour
• 10.5oz sugar
• 8.75oz vegan stick butter
• 8.75oz powdered sugar
• Step 1 Preheat your oven to 180c and line a cupcake tray with paper cases.
• Step 2 In your Ninja Kitchen food processor, pop in your grating attachment to grate the carrot. Add in the rest of the dry ingredients and pulse to fully combine.
• Step 3 Fold through the wet ingredients and divide the mixture between your cupcake cases.
• Step 4 Pop these into the oven for around 27-30 minutes to bake. Once your cakes are beautifully risen and fluffy, pop these into a wire wrack to cool.
• Step 5 For the cinnamon frosting, use and electric whisk to beat the butter until pale and fluffy. Gradually incorporate the icing sugar whilst mixing, then add the cinnamon.
• Step 6 Pipe the frosting onto each of the cupcakes and finish with a sprinkling of cinnamon sugar.