These Carrot Cupcakes are a yummy low-fat twist on Carrot Cake. They are tasty and fun to bake...
- 100g whole wheat flour
- 1 teaspoon baking powder
- a pinch of salt
- a pinch of ground cloves
- 1/2 tea spoon ground cinnamon
- a pinch of ground ginger
- 2 tablespoons of melted coconut oil
- 1 large egg
- 3 tablespoons of honey/maple syrup
- 70g 0% fat greek yoghurt
- 40ml almond or soya milk
- 50g grated carrot (around 3 small carrots)
- 50g rasins
- 50g 0% fat yoghurt
- 1 tea spoon Vanilla Gourmet Drops
Start by preheating the oven to 180 degrees celsius. Line a muffin tray with 6 cake or muffin liners and put to the side.
Put all of the ingredients except from the carrot and raisins into a bowl and combine with a whisk until smooth. Mix in the carrots and raisins with a smooth untill the mixture is consistent and spoon equally into 6 large cupcake/ muffin cases. Bake for around 20 minutes or until the cakes begin to rise and brown. While cooling, mix Vanilla Gourmet Drops into the yoghurt and serve with the warm carrot cupcakes. Enjoy!