Carrot Ginger Cupcakes with Orange Buttercream Frosting
Of all the cupcakes in this book, these are my favorite. When I baked up a dozen, I personally consumed nine out of twelve. I even ate the one I had set aside for my husband. Yup, it’s true. They’re that good.
Recipe information
Yield
makes 12 cupcakes
Ingredients
Orange Buttercream Frosting
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 liners.
Step 2
Whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
Step 3
Combine the egg replacer, vegan yogurt, vanilla, sugar, canola oil, and fresh ginger, stirring well, about 1 minute. Add the carrots and mix until combined.
Step 4
Add the flour mixture, folding it into the carrot mixture, until completely combined.
Step 5
Fill the muffin liners about three-fourths full of batter.
Step 6
Bake in the center of the oven for 24 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting.
Orange Buttercream Frosting
Step 7
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.
Step 8
Add the confectioners’ sugar in three batches, mixing after each addition.
Step 9
Add the orange juice, orange zest, and salt.
Step 10
Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
tip
Step 11
To make as a layer cake, double the recipe and use 2 8-inch round cake pans. Bake for 35 to 40 minutes.
