Wednesday, October 30, 2013

Carrot Cupcake


All Purpose Flour - 1 1/3 cups
Carrots, grated -
Apple - 1
Canola Oil - 2/3 cups
White Granulated Sugar - 2/3 cups
Vanilla Extract - 1 tsp
Baking Soda - 1 tsp
Cinnamon Powder - 1 tsp
Salt - 1/4 tsp
Ener-G Egg Replacer - 4 tsps diluted in 8 tbsps warm water


  1. Preheat oven to 180 degrees C/350F.
  2. Line a muffin mould with cupcake liners.
  3. Peel apple and cut into pieces.
  4. Blend apple pieces into smooth puree.
  5. In a bowl, mix flour, baking soda, cinnamon powder and salt.
  6. Whisk together diluted egg replacer, canola oil and sugar.
  7. Add vanilla essence, apple puree and grated carrot. Mix until well combined.
  8. Add the dry ingredients into the mixed wet ingredients. Mix gently until just combined. Do not over mix.
  9. Pour 2 tbsps of batter into each cupcake liner or until the liner is half filled.
  10. Bake for 25-30 minutes or until the skewer inserted into a cake comes out clean.
  11. Remove the muffin mould out from the oven and place it on a wire wrack. Let it cool down.
  12. Serve. I personally feel the cup cakes taste the best the next day.


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