Carrot Cake Butterscotch Cupcakes for Easter

topped with whipped cream and sprinkles and filled with creamy butterscotch sauce.

12-14 servings


240ml (8fl oz) coconut

2 tbsp lemon juice

60ml (2fl oz) oil

120ml (4fl oz) maple syrup

1 tsp essence

170g (6oz) gluten-free

130g (4.5oz) ground almonds

2 tsp

½ tsp bicarbonate of soda

1 tsp

100g (3.5oz) carrot, peeled and grated

60g (2oz) mixed raisins

20g (0.7oz) grated coconut

For the center:

100g (3.5oz) coconut butterscotch sauce

For the frosting:

400ml (14fl oz) tin coconut whipping cream


How to prepare

The night before, chill the coconut whipped cream.

Preheat the oven to 180°C (160°C fans)/350°F/Gas 4 and line a muffin pan with muffin cases.

Stir together the milk and lemon juice in a large mixing basin and set aside for 5 minutes to ‘curdle.' Now, combine the corn oil, maple syrup, and vanilla extract in a mixing bowl.

Sift in the flour, then whisk in the ground almonds, baking powder, bicarbonate of soda, and cinnamon until the mixture is smooth.

Combine the carrot, raisins, and desiccated coconut in a mixing bowl.

Using an scoop or spoon, divide the batter among the cupcake cases and bake for 15-20 minutes, or until risen, golden, and an inserted spear comes out clean.

Place on a wire rack to cool. In the meantime, create the frosting by beating the coconut whipping cream until light and fluffy (about 3 minutes on a high speed).

Remove a little portion of the cupcakes' center and fill it with some of the butterscotch sauce. Pipe or spoon the frosting on top, then garnish with more butterscotch sauce and sprinkles. Refrigerate in an airtight jar for 3-4 days, allowing to come to room temperature before serving.

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