Holly Jade's Vegan Maple and Carrot Cake Cupcakes - Maple from Canada
Vegan Carrot Cake Cupcakes with Maple caramel, topped with a swirl of cream cheese buttercream frosting, crushed walnuts & buttercream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.maplefromcanada.co.uk.
Ingredients
- 240ml of dairy-free milk
- 1 tsp apple cider vinegar
- 2 tsp pure Canadian maple syrup (preferably <a href="https://www.maplefromcanada.co.uk/about/four-grades-of-maple/">amber syrup</a> for its rich taste)
- 210g self-raising flour
- 1 tbsp dark brown sugar
- 100g maple sugar or caster sugar
- 1/2 tsp of bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp of ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground ginger
- 60ml sunflower oil
- 60g grated carrots
- 1 tbsp pure Canadian maple syrup (preferably <a href="https://www.maplefromcanada.co.uk/about/four-grades-of-maple/">amber syrup</a> for its rich taste)
- 50g dairy-free cream (single, double or coconut cream)
- 15ml dairy-free milk
- 250g dairy-free butter
- 20g dairy-free cream cheese
- 300g icing sugar
- Aquafaba
- 1 tsp pure Canadian maple syrup (preferably <a href="https://www.maplefromcanada.co.uk/about/four-grades-of-maple/">golden syrup</a> for its delicate taste)
- Orange food gel
- Green food gel
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