Coconut Carrot Chunk Cupcakes ~ how is that for a culinary alliteration?
We had a function last night at a friend’s house; an early tailgate for the upcoming BSU v AF game ~ what to make, what to make? The host needed a salad and dessert, so I made a HUGE bowl of Napa salad, nutella pop tarts and two types of cupcakes.
I admit I have never made carrot cake, in cup form or other! A tailgate party seemed like a good time to remedy this… so, I came up with this:
Coconut Carrot Chunk Cupcakes
- 2 c flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2-3/4 tsp fresh ground nutmeg
- 1/2 c vegetable oil
- 1/2 c applesauce
- 1/2 c plain greek yogurt
- 1 1/4 c packed brown sugar
- 2 eggs, lightly beaten
- 2 tsp vanilla
- 2 1/2 c carrots, placed in food-processor type machine (I used my Vita-Mix, hence “carrot chunk”)
- 1 c coconut flakes
preheat oven to 350; line muffin tins with liners, spray lightly with non-stick spray;
in a large bowl, whisk flour baking soda & powder, salt and spices ingredients; in another large bowl whisk oil, applesauce, yogurt, eggs, vanilla and sugar until well smooth; with a wooden spoon, stir wet ingredients into the dry, mixing until well combined; fold in carrots and coconut; using a standard ice cream scoop, place one scoop per muffin tin ~ bake for about 18-20 minutes; remove from pan to cooling rack. Frost & enjoy!
- 1-500g container mascarpone
- 1/2 c sour cream
- 1 c confectioner’s sugar
- 1/2 tsp toasted ground ginger
- 1/4 tsp vanilla
- 2-3 T heavy cream or milk, as needed
In a large bowl, beat all ingredients except cream, on low speed; slowly add cream until desired consistency is reached (I used about 2 T)
ps ~ the white pitcher contains the batter for my heavenly chocolate cupcakes ~ the batter is very thin, so this makes a perfect vessel to fill my cupcake tins!
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