These cupcakes adapted from The Green Kitchen are filled with wonderful warm spices that fill the kitchen as they bake in the oven. They are very light and airy, not too sweet and can be enjoyed for breakfast or dessert.
- 1/2 cup unsalted butter (or Earth Balance)
- 4 tablespoons maple syrup
- 1 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/2 vanilla bean or 1/2 teaspoon vanilla extract
- 1 1/2 cups ground almonds (or almond meal)
- 1/2 cup gluten-free flour (i.e. coconut, buckwheat, brown rice, etc)
- 1/2 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 4 grated carrots
- 1 large ripe banana
- 4 egg whites (or Ener-G egg replacer)
- 1 cup cream cheese (or vegan cream cheese)
- 3 tablespoons raw honey (or maple syrup)
- juice of 1/2 a lime
- 15 hazelnuts, coarsely chopped
- Preheat oven to 350°F. Line a muffin tray with 12 paper cases or great with coconut oil.
- Melt the butter on a low heat in a small saucepan. Add the maple syrup and all the spices and stir well. Set aside to infuse for 10 minutes.
- Put the almonds in a mixing bowl and add the gluten-free flour, coconut and baking powder.
- Put the grated carrots and banana in the blender and whizz until the banana is completely mashed and incorporated with the carrots (you can do this step by hand). Add to the mixing bowl and stir well to combine with the dry ingredients.
- Beat the egg whites and vanilla until softly peaking. Fold into the cupcake mixture and then add the spice-infused butter and stir until smooth. Spoon into the muffin cases and bake for 25-30 minutes or until golden.
- Meanwhile, make the frosting. Whisk together the cream cheese. honey and lime juice in a small bowl.
- Let the muffins cool on a wire rack before frosting. Garnish with coarsely chopped hazelnuts.