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    Peter OsbornePeter Osborne
    Keymaster

    Ingredients

    – 3/4  cup arrowroot flour

    -1/2 cup coconut flour (organic)

    -1 teaspoon baking soda 

    -1/4 teaspoon salt

    -1/4 cup sunflower oil (organic)

    -1/3 cup sugar (organic) ** can be replaced to a different sweetener

    – 1 tbsp. Whole Foods 365 Mixed Berry conserve

    -2 large eggs

    -1/2 cup plus 1 tbsp/ Whole Foods 365 Applesauce with berries 

    – 1/2 teaspoon vanilla 

    -1 1/2 cups finely shredded carrots

    – 1/4 cup plus 2 tbsp. finely chopped walnuts

     

    Frosting (OPTIONAL)

    – 4 ounces 1/3 fat cream cheese

    -3/4 cup confectioners' sugar, sifted

    -1/2 teaspoon finely grated lemon zest

     

    Directions

    Preheat the oven to 350 degrees F. 

    Line 12 muffin cups with paper liners

     

    Sift together the first 4 ingredients. In a large bowl, whisk the oil, sugar and eggs until well

    combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix

    until combined. Stir in 1/4 cup of the chopped walnuts.

     

    Divide the batter between the muffin cups. Bake until a toothpick comes out clean. About 

    20-25 minutes. Transfer to a wire rack to cool completely.

     

    For Frosting: With an electric mixer beat together the cream cheese, confectioners' sugar

    and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the

    remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

     

    BY: MICHAEL AND OLYA CONTRERAS 

    Thank you!Laugh

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