TCIF: Toasted Coconut and Carrot Cupcakes

Mimi ON Feb 25, 2011 AT 1:09 pm

Toasted Coconut and Carrot Cupcakes

Toasted Coconut and Carrot Cupcakes

By Sarah Adams

… and they’re Dairy Free!

Yes that’s right no dairy! The cake does contain egg so they are not vegan, however for those of you who need to cut out dairy these will be a welcomed return to the world of cake! Why should you miss out on the scrumptious delights! I gave one of these to my boyfriend, who after demolishing it, didn’t have a clue!

What you'll need

What you'll need

Ingredients:
Makes 10 cupcakes

85g grated carrot
25g raisins
1 small apple grated, (no peel)
50g crushed pineapple
80g sugar
1/2 teaspoon cinnamon
120g plain flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 large eggs
70g vegetable oil

Pro Tip: You can make the whole of this recipe by hand. Necessary equipment; a good wooden spoon and some upper arm strength!

Preparation:
Line your tin with cupcake cases and pre-heat the oven to 180˚C/gas 4.

In a large mixing bowl place the flour, sugar, cinnamon, salt and baking soda and stir well to combine.

Place mixture in holders and bake for around 25mins

Place mixture in holders and bake for around 25mins

In a separate bowl combine the carrot, apple, pineapple, raisins and coconut.

Whisk the eggs and oil together and then mix all of the bowls together until well combined.

Cooking:

Spoon into your tin and bake for 25 mins or until a skewer comes out clean.

Cool in the tin for 10mins and then place out onto a rack.

Pro Tip: Holland and Barratt sell plain soya cream cheese, it is in the refrigerated section.

Ingredients: For the topping

Place frosting on the cupcake and leave everything overnight

Place frosting on the cupcake and leave everything overnight

1 tub of soya cream cheese (220g)

1/4 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon mixed spice
50g icing sugar

Preparation:

Beat everything together until well combined and put in the fridge to set up.

Then take 100g of toasted Coconut and sprinkle on the top.

Pro Tip: To keep the coconut nice and crunchy only sprinkle on when you are ready to eat

I know it is hard but if you can now leave everything overnight and finish your cupcakes the next day they will be far superior. The cake has had time to settle and the frosting has firmed up ready to sit perfectly onto your cakes, sprinkle with the coconut and enjoy!

BAKING NEWS…

Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement;www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Constellation Cakes

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