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Harvest Cupcakes

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    Tiny cupcakes packed with carrots and parsnips are a sweet ode to the bounty of autumn.

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    1 cup (250 mL) all-purpose unbleached flour1/2 cup (125 mL) whole wheat flour2 tsp (10 mL) baking soda1 tsp (5 mL) each ground ginger and cinnamon1/4 tsp (1 mL) each ground cardamom and sea salt1/2 cup (125 mL) organic light agave nectar1 cup (250 mL) unsweetened apple sauce1/2 cup (125 mL) vegetable oil1 tsp (5 mL) vanilla extract1 cup (250 mL) each grated parsnip and carrot1/2 cup (125 mL) raisins (optional)

    Icing1/2 cup (125 g) cream cheese2 Tbsp (30 mL) butter, at room temperature1 Tbsp (15 mL) light agave nectar or honey1/2 tsp (2 mL) vanilla extract1/2 tsp (2 mL) grated lime or orange peel (optional) Preheat oven to 350 F (180 C).

    Line muffin tin with paper cups.

    In bowl, stir flours with baking soda, spices, and salt.

    In another bowl, whisk agave with apple sauce, oil, and vanilla. Stir in parsnip, carrot, and raisins. Turn wet mixture over, add dry, and gently stir to combine.

    Pour batter into muffin tin and bake 20 to 25 minutes or until a toothpick inserted in centre of cupcake comes out clean. Cool on wire rack.

    For icing, beat cream cheese with butter until smooth; then beat in agave nectar, vanilla extract, and peel until mixed. Dollop over cooled cakes.

    Makes 12 cupcakes.

    Each cupcake contains: 245 calories; 3 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 27 g carbohydrates; 2 g fibre; 149 mg sodium

    source: "Sweet Thanks", alive #336, October 2010

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    Harvest Cupcakes

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