COURGETTE CARROT CUPCAKES WITH AVOCADO ICING

COURGETTE CARROT CUPCAKES WITH AVOCADO ICING

By onegreenplanet.org - Chelsea Vanderbeek

SERVES 12

Icing:

80ml/1/3 cup almond milk

3 small or medium ripe avocados

1/2 cup carob powder or cacao powder

1 tsp vanilla extract

85g/1/4 cup raw honey (original recipe used agave nectar)

Cupcakes:

120g/1 cup buckwheat flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

85g/1/4 cup raw honey (original recipe used Agave nectar)

120ml/1/2 cup almond milk

52g/1/4 cup coconut oil

200g/1 cup shredded courgette

200g/1 cup shredded carrot

Instructions

Make the icing first by placing the avocados, almond milk, carob powder, vanilla extract and raw honey in a food processor, processing until smooth.   Store in the refrigerator for at least a half hour, until ready to use.   Preheat oven to 350 F/175C.   Line a cupcake pan with 12 liners.   In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.   In a separate larger bowl, mix the honey, almond milk, and oil.   Add the dry ingredients to the wet, whisking until well incorporated and mixture is smooth.  

Add courgette and carrot, stirring thoroughly until well combined.   Fill each liner halfway with batter.   Bake cupcakes for 15 minutes, or until a cake tester comes out clean.   Once cupcakes are cooled, ice with refrigerated avocado icing.