Hop-py Carrot Cupcakes have a light sweetness from the combo of carrots and maple syrup. Unlike other carrot cake recipes, this one is not greasy because there is no oil or butter. Have fun topping the cupakes with a classic Cream Cheese Frosting and homemade Almond Marzipan decorations. Or, undecorated, the batter makes a tasty muffin.
2 eggs, room temperature
2/3 cup (156g) Greek yogurt
½ cup (156g/116ml) maple syrup
1 tablespoon (20g) almond milk
1 teaspoon vanilla
1 cup (120g) flour
½ cup (53g) oat bran
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup (99g) carrots, shredded
½ cup (56g) walnuts, chopped
8 ounces cream cheese, room temperature
4 tablespoons butter, softened
1 teaspoon vanilla
16 ounces powdered sugar
1 ½ cups (142g) almond flour
1 ½ cups (175g) powdered sugar
¼ cup (85g) corn syrup, sugar syrup or honey
1 teaspoon almond extract
1 tablespoon butter, for kneading
Makes 12 cupcakes
Preheat oven to 350° Fahrenheit.
Line cupcake tins with paper cups.
In a large bowl, beat the eggs until fluffy.
Add the Greek yogurt. Beat until mixture is smooth.
Add the maple syrup, milk and vanilla. Beat again until smooth.
In a separate bowl, whisk together the flour, oat bran, salt, baking powder, baking soda and spices. Gradually add the dry ingredients to the wet mixture; stir until just combined.
Fold in the in the shredded carrots and chopped walnuts.
Use a ¼-cup measuring cup to scoop batter into the lined cupcake tins.
Bake for 24-25 minutes. You know the cupcakes are done when you insert a wooden toothpick and it comes out clean.
Let them cool in the pan for 5 minutes. Then remove to cool completely on a wire rack.
Store in an airtight container until ready to frost. Cupcakes freeze well.
In a large bowl, beat the cream cheese, butter and vanilla until creamy.
Gradually add the powdered sugar and continue beating until well blended.
The frosting will be a creamy texture that is dense enough to pipe or spread. For a thinner consistency, add milk or juice (for flavor) a tablespoon at a time.
In large bowl, combine the almond flour and powdered sugar.
Add the almond extract and the syrup. Blend until the mixture starts to stick together.
Rub your hands with some of the butter. Knead the mixture with your hands either in the bowl or on the flat surface until it holds together when you grab a fist full. If your dough is dry, add more syrup one teaspoon at a time.
Form the dough in a log and wrap in plastic. Store in the fridge for at least an hour before using. The marzipan will keep in the fridge for 6 weeks or freeze for 6 months.
Marzipan is easy to mold and color with food coloring, which can be kneaded into the dough or painted on after a shape rests and develops an outer skin.