The recipe has been adapted from "Vegan cupcakes take over the world. 75 dairy-free recipes for cupcakes that rule." by Isa Chandra Moskowitz and Terry Hope Romero. I've started with this quite simple recipe on page 51, and, with such a fantastic start as it has turned out to be, I'm very intrigued to try all other 74 recipes! Ok, now here the heroes of the day are! ;)
** ... i always use ghee for baking instead of butter or margarine (as suggested in this book), -- it's 100% healthy and, as in the case with these little cuppies, I believe it's the ghee that has contributed to an exceptional moisture and tenderness of the dough.
1. Preheat oven 10 350F (176C). Line muffin tin with 12 cupcake liners.
2. In a medium mixing bowl, mix together sugar, vegetable oil (ghee), yogurt and vanilla. Sift in the dry ingredients (flour, baking soda and baking powder, salt, spices) and mix until smooth. Fold in carrots, raisins and walnuts.
3. Spray the cupcake liners with ghee. Fill the liners 2/3rds full. Bake for 28 minutes until the toothpick inserted through the center of one comes out clean.
4. Once fully cooled, top generously with cream cheese frosting.
VEGAN CREAM CHEESE FROSTING:
- 1/4 cup ghee
1/4 vegan cream cheese, softened
2 cups confectioners sugar
1 tsp vanilla extract
Cream together ghee and cream cheese until just combined. Use a handlheld mixer to whip while adding the confectioners sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.