Recipe of the month: Crazy good carrot cupcakes
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This dessert will make carrots your favorite vegetable. In just 20 minutes inside an oven, these carrot cupcakes will shift from a gooey mixture to a fluffy and sweet delight. These cupcakes are sweet enough to qualify as a dessert, yet still healthy enough to eat as breakfast.
Ingredients:
- 1 ¼ cups of all-purpose flour
- 1 tsp of baking soda
- 1 tsp of cinnamon
- ⅔ cups of brown sugar
- ⅔ cups of coconut oil
- 1 cup of grated carrots
- 1 tsp of baking soda
- ½ cup of whole milk
Preparation:
- Combine dry ingredients
- Combine wet ingredients (including grated carrots)
- Add wet ingredients into dry ingredients
- Stir with a baking spatula or a spoon until batter is thick and creamy
- Fill up the cupcake liners ⅔ of the way to leave some room for it to rise
- Preheat oven to 350 degrees and bake for 19 minutes
- Take the cupcake tin out of the oven when the alarm goes off or you can stick a toothpick into a cupcake and if the toothpick is dry, they are ready, but if it is wet, return the cupcake tin back into the oven for 2 minutes.