- Jewish Learning
This recipe makes ten mini cupcakes, which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for dessert you may want to double the recipe so each guest can enjoy two mini cupcakes.
1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon Gefen Vanilla Extract
3/4 cup grated carrot
3/4 cup grated apple
4 tablespoons vegan butter or margarine
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 (8-ounce) package non-dairy cream cheese, softened
2 tablespoons Gefen Honey
2 tablespoons confectioners’ sugar
Preheat oven to 375 degrees Fahrenheit. Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
In a small bowl, combine flour, cinnamon, baking soda, and salt and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegan butter and sugars and beat until light and fluffy. Add egg and vanilla and mix until combined. Add carrot and apple and mix until moistened. Add flour mixture and mix just until combined.
Distribute batter evenly to make 10 mini cupcakes and bake at 375 degrees Fahrenheit for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and then remove from pan to a wire rack to cool completely.
Whisk together non-dairy cream cheese, honey, and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon of icing.
Recipe reprinted with permission from JamieGeller.com.
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