I’ve had such a lazy day today, even managed to sit in the sunshine for a bit and listen to some of the new Avicii tracks on my mp3, I must look a right sight with my feet bopping on the sun lounger!

And, as it’s Sunday I thought I’d make the boys some sweet treats in the form of these lush carrot & orange cupcakes. You don’t actually have to make these into cupcakes, nor do you have to frost them if you don’t want to, you could add the mixture into a 7 or 8″ cake tin and then just cook it for about 20 – 25 minutes and just drizzle some maple syrup over the top, or squeeze a little fresh orange on top to glaze it slightly, it’s up to you, I just wanted to see what this particular frosting would taste like and it’s a winner in this house. The cakes themselves are lovely and moist and the zest of the orange is lovely and tangy!

So my tune for today is going to be Avicii Fade into Darkness, I’ve put it on my running track list too as it’ll be excellent when I’m pounding the treadmill next week!!!

Carrot & Orange Cupcakes with Walnut Topped Peanut Butter & Citrus Frosting (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6 Cupcakes – ready in under an hour

 

3/4 cup non dairy milk (I used Almond)

1 tsp apple cider vinegar

3 tbsp maple syrup

Zest of 1 large orange

Juice of 1 large orange

1 cup Buckwheat flour

1/4 tsp Baking Powder

1/4 tsp Baking Soda

1 tsp Cinnamon

1 tsp Vanilla extract

2 small carrots peeled and grated

 

For the Frosting

2 tbsp peanut butter

7 tbsp vegan icing/powdered sugar

1 tbsp maple syrup

1 tsp vanilla extract

Juice of half and orange (about 2 tbsp)

5 Walnut halves, finely chopped to sprinkle on top.

 

Method

1. Preheat oven to 180 degrees celsius and line a muffin tray with 6 liners

2. In a small bowl combine the milk and apple cider vinegar and set aside

3. In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon and orange zest then add the milk/vinegar mix, maple syrup, vanilla, orange juice and grated carrot and mix thoroughly together.

4. Spoon the mixture into the cupcake liners, about 3/4 full then pop in the oven for 15 – 20 minutes, until a toothpick comes out clean, remove from heat and allow to cool completely.

5. To make the frosting, beat together the peanut butter, maple syrup and vanilla then add in the orange juice and icing sugar (you may need to add a little more icing sugar if it’s too runny, you want a nice thick frosting). Spoon into a piping bag and ice the top of the cupcakes and sprinkle over the chopped walnuts and serve!