Grain-free Carrot Cupcakes with Dairy-free ‘Cream cheese’ Buttercream

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cupcake:
calories: 119 | fat: 10g | carbohydrates: 3g | fiber: 1.5g | sugars: 1g | protein: 3g

buttercream:
calories: 73 | fat: 3g | carbohydrates: 11g | fiber: 2g | sugars: 7g | protein: 1g

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  • 12

Ingredients

  • cupcake:
  • Wet
  • 3 eggs
  • 6 tbsp non-dairy milk
  • 6 tbsp extra virgin coconut oil, melted
  • 6 tbsp carrot juice
  • 5 1/2 tbsp egg whites
  • 30 drops liquid stevia *see note
  • 3/4 tsp pure vanilla extract
  • Dry
  • 6 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp Himalayan rock salt
  • pinch ground cinnamon
  • Buttercream Icing
  • Stage 1
  • 1/2 cup raw cashews, soaked overnight or for at least 4 hours
  • 2 tbsp unpasteurized honey
  • 1 tbsp fresh lemon juice
  • 1 tbsp unpasteurized apple cider vinegar
  • 1 tbsp non-dairy milk
  • 1/4 cup palm sugar, ground
  • 3 tbsp arrowroot starch
  • Stage 2
  • 1 tbsp fresh lemon juice
  • 1 tbsp unpasteurized apple cider vinegar
  • 2-4 tbsp non-dairy milk

Preparation

Step 1

Directions

Preheat oven to 350F and line 12 muffin tins with medium-sized paper liners.

Place eggs and egg white in blender and beat well, about 30 seconds. My magic bullet worked great for this!

Pour in carrot juice, milk, coconut oil, stevia and vanilla. Blend quickly to mix.

Drop in dry ingredients and mix for about 10 seconds. The batter should be slightly thicker than pancake batter.

Pour into prepared muffin tins and bake for 25-30 minutes or until inserted toothpick comes out clean. Mine took 26 minutes.


Buttercream Icing
Directions

Place all stage 1 ingredients in the bowl of your processor, or blender and blend on high for 5 minutes, or until really smooth.

Transfer to a small sauce pan and bring to a low heat, stirring constantly. Once it turns into a sticky blob mess (it should start to clump together and you’ll get concerned, don’t worry it wont look like icing now, but it will)

Transfer back to the same food processor and add stage 2 ingredients: lemon juice, apple cider vinegar, and 2 tablespoons of milk. Add additional milk if necessary. The consistency was perfect for me at 3 tablespoons.

Blend until smooth and allow to cool for 30 minutes or so before frosting the cupcakes.

If you want to make this in advance it freezes really well. Remove from the freezer 6 hours or so beforehand to allow to defrost on the counter. You may need to add a touch of non-dairy milk to thin out slightly, but the flavor is just as fantastic!

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