Carrot Patch Cupcakes
Whimsical spiced carrot cake cupcakes topped with chocolate cookie ‘dirt’ and a fresh strawberry ‘carrot’ hidden inside. A playful and delicious spring treat.
Ingredients
Scale
- 2 cups almond flour
- 1 1/2 cups finely grated carrots
- 1/2 cup maple syrup
- 3 large eggs
- 1/3 cup melted coconut oil
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 cup crushed chocolate sandwich cookies
- 12 fresh strawberries
- Orange food coloring
- 1 cup dairy-free vanilla frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together eggs, maple syrup, and melted coconut oil.
- Fold in almond flour, cinnamon, baking powder, and grated carrots until combined.
- Fill muffin liners 3/4 full and bake for 20-22 minutes. Let cool completely.
- Dip strawberries in orange-tinted frosting or dairy-free white chocolate and let set.
- Frost each cupcake with vanilla frosting, then dip into crushed chocolate cookies to create the ‘dirt’ layer.
- Create a small hole in the center of the ‘dirt’ and insert a strawberry ‘carrot’ before serving.
Notes
- Grate carrots finely for the best texture in the cake.
- Chill strawberries before dipping to help the orange coating set quickly.
- Assemble the ‘carrots’ just before serving to keep the fruit fresh.
Find it online: https://dishmio.com/carrot-patch-cupcakes/