INGREDIENTS (makes 14):
160G Wholegrain Buckwheat flour
1 tsp baking powder
2 tbsp flax seed + 6 tbsp water
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup olive oil
120G Brown sugar
1/2 cup soy milk
1 tbsp vanilla sugar
2/3 cup carrot, grated
Frosting:
1 tbsp lemon extract
113G powdered sugar, sifted
1 tbsp vegan butter, softed
1 tsp apple cider vinegar
1 tbsp vanilla sugar
INSTRUCTIONS:
Pré heat the oven on 160 ° C / 320 ° F
In a blender, blend flax seeds with water and put it aside
In a bowl, whisk all the dry ingredients together (Wholegrain buckwheat flour, baking powder, cinnamon, nutmeg, sugar)
In an other bowl, whisk all the wet ingredients together (carrot, flax egg, oil, milk, vanilla sugar)
Whisk both bowls together (wet and dry ingredients). Add in some more milk if the batter is too dry. Just enough for the batter to be wet enough.
Place paper cups in a cupcake tin and evenly divide the batter between the paper cups.
Place into the oven and bake for 25 minutes, or until a toothpick comes out clean after inserting into the center
Leave them to cool on a cooling track
In the meantime, prepare the frosting.
In a bowl, add all of the ingredients and with a manual blender, mix on low speed until it from a nice frosting-like consistency
Add frosting on top of the cupcakes
Enjoy!
