Ingredients: |
Ingredients: 1/2 cup sugar 3/4 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1 cup finely chopped carrot (about 1 large carrot) - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first. 1 cup (200 g) crushed pineapple, drained 1 cup dessicated coconut 3 handfuls of currants (You could use raisins instead if you prefer. You could also add a half cup of any kind of nut.) 1/4 cup coconut oil 1/4 cup unsalted butter, room temperature 2 eggs 1 cup flour
Cardamom Cream Cheese Frosting Ingredients 8 ounces cream cheese, room temperature 1/4 cup unsalted butter, room temperature 3 cups powdered sugar 2 teaspoons ground cardamom 1 teaspoon vanilla extract
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Directions: |
Directions:In a large bowl, combine everything but flour, eggs, oil, and butter.
Add oil and butter and stir vigorously to combine.
Add eggs in one at a time, combining well after each addition.
Add flour in 2 batches, mixing until just combined.
Divide evenly among cupcake liners.
Bake at 350 F for 25 minutes or until a toothpick comes out dry.
Cardamom Cream Cheese Frosting Instructions
Mix cream cheese and butter until creamy and light.
Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
Mix in cardamom and vanilla until fully integrated.
Pipe or slather onto your cupcakes. |