Vegan Carrot Cupcakes with Coconut Cream Frosting – Vegan cupcake alle carote con frosting al cocco

May
2015
21

posted by on Italiano, Recipes, Ricette

3 comments

vegan carrot cupcake - 3 cakes in photo

As you all know carrot cake holds a special place in my heart. I love the traditional recipe we make but I decided it would be nice to make a version that my family members that are allergic to eggs and dairy could eat as well as my vegan friends.
Come sapete la torta di carote ha un posto speciale nel mio cuore. Adoro la ricetta tradizionale ma ho deciso di fare una versione che possa soddisfare tutti i membri della mia famiglia che sono allergici alle uova ed ai latticini.

vegan carrot cupcake - edible flowers and coconut cream frosting

I originally thought that converting my regular recipe to a vegan recipe was going to be well a piece of cake. But it wasn’t. The first batch I made with ground flaxseeds a frequent egg substitute in vegan recipes. Well I can officially tell you, nope, that won’t work. Ground flaxseeds work in cookie recipes, and things of that nature because it takes on eggs oooey gooey binding nature. Not eggs light and fluffy side of eggs that I wanted for my cupcakes.
Inizialmente ho pensato che fosse semplice convertire la ricetta normale a quello vegana. Invece no. Per la prima prova ho utilizzato i semi di lino che spesso sono sostitutivi alle uova. Posso ufficialmente dirvi che funzione nei biscotti (che aiuta a tenerli compatti) ma non nelle torte (le rendono gommose ed un po’ schifose)

vegan carrot cupcakes - baking tin

Yes, I’m sure that if I had read a few more vegan blogs, I would have found that out without having to test the premise. But oh well. You live and you learn.
Immagino che se avessi letto qualche blog vegano avrei capito questa dinamica prima di passare 40 minuti a preparare dei cupcake solo per buttarli via. Ma va bene pazienza!

vegan carrot cupcake - no frosting

I went online and googled “vegan carrot cake recipes” And the Love and Lemons’ recipe was one of the first to come up (that I also liked).
Dopo ho fatto un po’ di ricerche e ho trovato questa ricetta da Love and Lemons che ho utilizzato come linea guida per le i miei cupcakes.

Three more batches of baking and tasting and you have this recipe below.
Dopo ancora 3 tentativi ecco a vuoi la mia ricetta per vegan cupcake alle carote!

vegan carrot cupcake - with edible flowers from above

Vegan Carrot Cupcakes with Coconut Cream Frosting
Print Recipe
A vegan cupcake that delivers: slightly spiced, moist and airy.
Servings Prep Time
6 cupcakes 40 minutes
Cook Time
25 minutes
Servings Prep Time
6 cupcakes 40 minutes
Cook Time
25 minutes
Vegan Carrot Cupcakes with Coconut Cream Frosting
Print Recipe
A vegan cupcake that delivers: slightly spiced, moist and airy.
Servings Prep Time
6 cupcakes 40 minutes
Cook Time
25 minutes
Servings Prep Time
6 cupcakes 40 minutes
Cook Time
25 minutes
Ingredients
Vegan Carrot Cupcakes
Vegan Coconut Frosting
Servings: cupcakes
Instructions
Vegan Carrot Cupcakes
  1. In a small bowl put raisins to soak in rum. Preheat oven to 180˚C/350˚F. Line 6 muffin tins with paper liners.
  2. In a large bowl mix dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, pumpkin spice mix and salt).
  3. In a medium bowl mix together apple sauce and coconut milk. Add wet ingredients to dry ingredients. Mix until fully combined. Drain raisins. Mix in raisins, carrots and walnuts just to combine.
  4. Spoon batter into muffin cups. Bake for approx. 25 minutes until inserted toothpick comes out clean. Cool cupcakes completely (on a cooling rack if you have one) before icing.
Vegan Coconut Cream Frosting
  1. With an electric hand mixer whip up coconut cream for a few minutes until it forms soft peaks. Add vanilla and shifted powdered sugar.
  2. Place frosting in pipping bag. Decorate cupcakes with frosting, then top with edible flower petals .
Recipe Notes

*I like the texture most if half of the carrots are grated finely while the other half is grated coarsely.

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Ecco qua la ricetta anche in Italiano

vegan carrot cupcake - 3 cakes in photo

Vegan cupcake alle carote con frosting al cocco
Print Recipe
Servings Prep Time
6 pezzi 40 minuti
Cook Time
25 minuti
Servings Prep Time
6 pezzi 40 minuti
Cook Time
25 minuti
Vegan cupcake alle carote con frosting al cocco
Print Recipe
Servings Prep Time
6 pezzi 40 minuti
Cook Time
25 minuti
Servings Prep Time
6 pezzi 40 minuti
Cook Time
25 minuti
Ingredients
Vegan Cupcake alle carote
Frosting vegan al cocco
Servings: pezzi
Instructions
  1. In una ciotola piccola mettere l'uvetta in ammollo con il rhum. Accendere il forno a 180C. Prendete uno stampo per muffin da 6 e collocate un pirottino di carta in ogni sagoma.
  2. In un recipiente grande mescolate le farine, il bicarbonato, il lievito, le spezie (escluso la vaniglia) e il sale.
  3. In una ciotola media mescolate il latte di cocco e la composta di mele. Aggiungente questo composto alla farina, mescolate finché diventa omogenea. Eliminate il rhum in eccesso dalle uvette. Incorporate le uvette, i noci e le carote al impasto.
  4. Distribuite l'impasto sugli stampi. Infornate i cupcake per circa 25 minuti. Controllate la cottura infilando uno stuzzicadenti al centro di uno dei cupcake, deve uscirne asciutta. Far raffreddare completamente i cupcake prima di decorarli.
Frosting vegan al cocco
  1. Mettete la crema di cocco in una ciotola media e montatolo per circa 5 minuti. Aggiungete la vaniglia e lo zucchero a velo (se lo state utilizzando) e montate ancora per qualche minuto l'impasto.
  2. Mettete il composto dentro un sac poche e decorate i cupcake a piacere. Completate il tutto con qualche petalo di fiore commestibile.
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3 comments

  1. Sharon
    • flirtyfoodie flirtyfoodie

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