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
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