Paleo Carrot Cupcakes
These simple and healthy cupcakes are from my FREE ebook 'Mummy Made.It A Healthy Easter', available for instant download at www.mummymade.it
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
- 2 Eggs
- 1/3 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 Cup mashed/puréed Carrot to cook carrot; cut 2 large carrots into thirds and steam for 20 minutes, or until softened. Mix in a blender, food processor until Puréed
- 1/2 Cup Coconut Flour
- 3 teaspoons Baking Powder
- 2/3 Cup Milk of choice
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the carrot and milk.
In a separate bowl sift the coconut flour and baking powder.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined do not over mix).
Place 8 cupcake liners in a tray and lightly grease.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 20-22 minutes, or until cooked through.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Frost with Coconut Whipped Cream or Lemon Whipped Cream when completely cool.