I simply use plain white vinegar because it’s the most neutral in flavour. You don’t need much, just half a teaspoon, and you can’t taste it. Vinegar – This reacts with and activates the baking soda, giving it a kick-start on the rise. Baking soda is more powerful (it’s about 3x stronger than baking powder) and because this is quite a dense batter, the it benefits from that extra boost to yield a better crumb It can be substituted with baking powder but it won’t rise as well. I haven’t tried with non-dairy but I’m confident it will work īaking soda – The rising agent. Milk – Full-fat is best, though low-fat works fine. I feel like there’s enough going on here already!Ĭinnamon – The spicing. We drain the pineapple well then measure out 3/4 cup of the pineapple and 2 tablespoons of juice Ĭoconut, walnuts or pecans – Stir-ins, for interest. But yes, we need carrot for Carrot Cake Cupcakes!Ĭanned crushed pineapple in juice (not syrup, it’s too sweet). *Vinegar activates the baking soda.Ĭarrot – I know, you almost fell off your chair. Here’s what you need to make Carrot Cake Cupcakes: Ingredients in Carrot Cake Cupcakes. Plus, we can pretend: Look ma! Getting my veg fix! What goes in Carrot Cake Cupcakes But it will be the most chocolate-y, ultra-moist bread of your life.Ĭarrots are just another way to achieve that. You can’t see or taste the zucchini at all. It’s similar to the way zucchini is used in Chocolate Zucchini Bread. The answer is it gives the crumb that signature tenderness without crumbling all over the place because it softens as it bakes. It’s not carrot-y (is that a word?) at all. Let’s firstly get one thing out of the way: The presence of carrot in these cupcakes is not so much about shoe-horning in virtuous vegetables or even flavour. These little friends are completely irresistible, but a total breeze to make. Carrot Cake Cupcakes – Everybody’s favourite Carrot Cake, in cupcake form! Topped with fluffy cream cheese frosting, they’re ultra-moist and beautifully spiced.
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