PTFIFE_Easter2018

COLD
WATER
WONDERS
OPENING
SPRING
2018
UNDERWATER
ADVENTUREs
The Scores, St Andrews, Fife KY16 9AS
Tel: 01334 474786
Email: splishsplash@standrewsaquarium.co.uk
www.standrewsaquArium.co.uk
Carrot Cake Cupcakes
Chocolate Easter Eggs have been a traditional treat since the 19th
Century, but that doesn’t mean that we have to over-indulge. Why
not try these gluten-free Carrot Cake Cupcakes? They’ll tempt
everyone – including the Easter Bunny.
INGREDIENTS
For the Muffins
125g blanched almond flour
16g coconut flour
½ teaspoon baking soda
1/8 teaspoon salt
1 ½ teaspoons ground cinnamon
105g honey
2 teaspoons vanilla essence
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 large eggs
75g refined coconut oil
50g grated carrots
For the frosting
55g cream cheese
4 teaspoons maple syrup
1 ½ vanilla essence
(thin out with milk if needed)
If you want to go dairy free, there
are dairy free cream cheese and
milk alternatives available.
Garnish with
Popcorn for
a little extra
flourish.
INSTRUCTIONS
1 Pre-heat the oven to 350°F (175°C). Line a
muffin tin with 8 muffin liners.
2 Mix together the dry ingredients (almond
flour through to nutmeg). Set this aside.
3 In a separate bowl, mix together the eggs,
oil, honey, and vanilla.
4 Add the dry mix to the wet mix just until
combined. Gently fold in the grated carrots.
5 Divide the batter evenly among the liners
and bake for 17-20 minutes.
6 Let the cakes cool for 5 minutes in the
pan and then remove to a wire rack to cool
completely.
Frosting
1 Mix everything together until combined. If
the mix seems too thick add milk sparingly
until it suits your taste.
2 Note: Add the frosting just before serving,
as it will need refrigerating otherwise!
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