cupcake Archives - yourdailysportfix.com yourdailysportfix.com Thu, 12 Mar 2020 14:17:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://yourdailysportfix.com/wp-content/uploads/2021/10/cropped-FAVICON_2-32x32.png cupcake Archives - yourdailysportfix.com 32 32 Dairy-Free Carrot and Ginger Cupcakes https://yourdailysportfix.com/dairy-free-carrot-and-ginger-cupcakes/ Sun, 15 Mar 2020 07:13:00 +0000 https://yourdailysportfix.com/?p=7839 You can’t beat a delicious carrot cake with cream cheese frosting. They don’t require as much sugar as other cakes because carrots have their own sweetness. If you are plant-based or dairy-free this recipe is for you! The cakes and the topping are dairy-free and delicious. Ingredients: For the Cupcakes: 1 ½ cup all-purpose flour […]

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

]]> You can’t beat a delicious carrot cake with cream cheese frosting. They don’t require as much sugar as other cakes because carrots have their own sweetness. If you are plant-based or dairy-free this recipe is for you! The cakes and the topping are dairy-free and delicious.

Ingredients:

For the Cupcakes:

  • 1 ½ cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • ½ cup packed dark brown sugar
  • 2 large eggs
  • 1 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
  • 1 3/4 cup carrots, peeled and grated
  • 1/2 cup pecans

Frosting:

  • 1/2 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
  • 2 cup confectioners’ sugar, sifted
  • 1 tsp. pure vanilla extract
  • 1 1/2 tbsp. almond or other non-dairy milk
  • Sliced candied ginger, for decorating

Instructions:

  1. Heat the oven to 325°F and line a 12-cup muffin pan.
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in one bowl.
  3. In another bowl whisk together sugar, eggs, and the plant butter. Once this is all mixed add the flour mixture and combine. Fold in the carrots and pecans.
  4. Using a spoon to put the mixture in the muffin cups and bake for about 22 to 25 minutes.
  5. Cool in the pan for 10 minutes and then put on a wire rack to cool completely before you add the frosting.
  6. For the frosting, beat the plant butter until creamy with an electric mixer and then on low speed slowly add the sugar. Beat in the vanilla and almond milk and then increase the speed on the mixer and beat everything for about 2 minutes. You want the frosting to be fluffy.
  7. Frost each cupcake and top it with candied ginger.

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

]]> ersion="1.0" encoding="UTF-8"?> cupcake Archives - yourdailysportfix.com yourdailysportfix.com Thu, 12 Mar 2020 14:17:42 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://yourdailysportfix.com/wp-content/uploads/2021/10/cropped-FAVICON_2-32x32.png cupcake Archives - yourdailysportfix.com 32 32 Dairy-Free Carrot and Ginger Cupcakes https://yourdailysportfix.com/dairy-free-carrot-and-ginger-cupcakes/ Sun, 15 Mar 2020 07:13:00 +0000 https://yourdailysportfix.com/?p=7839 You can’t beat a delicious carrot cake with cream cheese frosting. They don’t require as much sugar as other cakes because carrots have their own sweetness. If you are plant-based or dairy-free this recipe is for you! The cakes and the topping are dairy-free and delicious. Ingredients: For the Cupcakes: 1 ½ cup all-purpose flour […]

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

]]> You can’t beat a delicious carrot cake with cream cheese frosting. They don’t require as much sugar as other cakes because carrots have their own sweetness. If you are plant-based or dairy-free this recipe is for you! The cakes and the topping are dairy-free and delicious.

Ingredients:

For the Cupcakes:

  • 1 ½ cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • ½ cup packed dark brown sugar
  • 2 large eggs
  • 1 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
  • 1 3/4 cup carrots, peeled and grated
  • 1/2 cup pecans

Frosting:

  • 1/2 cup (1 stick) Country Crock Plant Butter with Olive Oil, melted and cooled
  • 2 cup confectioners’ sugar, sifted
  • 1 tsp. pure vanilla extract
  • 1 1/2 tbsp. almond or other non-dairy milk
  • Sliced candied ginger, for decorating

Instructions:

  1. Heat the oven to 325°F and line a 12-cup muffin pan.
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in one bowl.
  3. In another bowl whisk together sugar, eggs, and the plant butter. Once this is all mixed add the flour mixture and combine. Fold in the carrots and pecans.
  4. Using a spoon to put the mixture in the muffin cups and bake for about 22 to 25 minutes.
  5. Cool in the pan for 10 minutes and then put on a wire rack to cool completely before you add the frosting.
  6. For the frosting, beat the plant butter until creamy with an electric mixer and then on low speed slowly add the sugar. Beat in the vanilla and almond milk and then increase the speed on the mixer and beat everything for about 2 minutes. You want the frosting to be fluffy.
  7. Frost each cupcake and top it with candied ginger.

The post Dairy-Free Carrot and Ginger Cupcakes appeared first on yourdailysportfix.com.

]]>