Description
These magical creamy cupcakes will just melt in your mouth!
Ingredients
- 2 cups Water
- 5 whole Medium Sized Carrots, Peeled And Grated
- 2 cups Granulated Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Vanilla Essence
- ½ cups Whole Rice Flour
- ½ teaspoons Cinnamon Powder
- 1 pinch Salt
- 1 Tablespoon Cornstarch Or Aquafaba
- 1 Tablespoon Baking Powder
- 165 milliliters High Fat Coconut Milk (20% Or So)
- ⅓ cups Vegan White Chocolate Chips
- Lemon Zest (optional)
Preparation
Preheat oven to 180°C (356°F).
Pour water into a pot and bring to a boil. Depending on your pot size, you may need a bit more water (I use a small pot for this). Once water is boiling, lower the heat to medium and add the grated carrots, sugar and lemon juice. Stir it every few minutes for about 30 minutes. The carrots will be soft and a little sticky and some of the water will have evaporated.
Drain the remaining water and let carrots cool for a few minutes. Transfer them to a bowl and add vanilla, rice flour, cinnamon, and salt. If you are using cornstarch, add it to the bowl along with the baking powder. If you are using aquafaba (bean liquid), mix it with the baking powder in a separate bowl before adding it to the bowl. Add coconut milk and chocolate chips and mix the ingredients until uniform.
Pour batter into cupcake molds (preferably silicone) and bake for 30 minutes. The cupcakes will be golden. Once they are done, remove from oven and let cupcakes cool. I don’t recommend eating them immediately, as they will be too soft.
Garnish with grated lemon zest if desired.
