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Harvest Cupcakes


    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 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)

    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


    Harvest Cupcakes




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.