It’s Easter and thoughts of “Peeps” and artificial food dyes are dancing in your veins. This year ditch the cheap chocolate and make something delicious and actually really good for you. In this episode I share just how easy it is to make Carrot Cupcakes perfect for your little bunnies this Easter.
(Watch for the special appearance by a big bunny.)
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Gluten Free & Sugar Free Blondes: http://youtu.be/1_3rYIDb3GA
On kimTV I discuss ways for women to elevate our lives: body, food, style & soul through humor, resources, and honest conversation. Funny, insightful, and informative, lifestylist Kim Castle is leading the way for you. If you want more simplicity, joy and vitality in your life subscribe to this channel and visit www.KimCastle.com.
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Nutiva Coconut Oil: http://goo.gl/brXHVl
Nutiva Coconut Flour: http://goo.gl/VzJdD7
Natural Food Color: http://goo.gl/SG817S
Orange Cupcake Liners: http://goo.gl/DIS5xo
HOW TO MAKE
5 whole Carrot, Raw, peeled and shredded
1 cup Maple Syrup, Grade B
3/4 cup Coconut Flour, sifted
1 Tbsp Cinnamon, ground
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
10 Dates (pitted)
1 Tbsp Pure Vanilla Extract
1 cup Coconut Oil, Organic, melted
Glycerin (food grade) optional
2 cup Cream Cheese Frosting recipe (see below)
1 cup Walnuts or Pecans, Organic, chopped for garnish
Fresh Mints Leaves
In a food processor, using the grating blade, shred carrots.
Place carrots in a large ziplock bag.
Pour maple syrup over carrots and let marinate in the fridge for an hour.
Preheat oven to 325°F.
In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
Make date mixture with 10 medjool dates and 1 tablespoon maple syrup.
In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, glyercin, and date mixture.
Add dry ingredients to wet and blend.
Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander.
Stir grated carrots into cake batter.
Line muffin pans with orange cupcake liners
Pour batter into pan.
Bake for 18-22 minutes.
Test press cake tops, if bounces back they are done.
Cream cheese Frosting
1 Tbsp Pure Vanilla Extract
1/2 cup Maple Syrup, Grade B
16 oz Cream Cheese, Full Fat
2 Tbsp Ginger Root, grated
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, vanilla, and ginger with a hand mixer or kitchen mixer.
Add in food coloring o=to make orange color. COmbination of yellow and red.
Or use carrot juice sparingly to get to desired color.
Use right away, or refrigerate.
Frost cupcakes using decorator nozzle and pastry bag, or use knife.
Sprinkle with chopped nuts.
Top with fresh mint to look like carrot tops.
Store leftovers in the refrigerator.