Bunny Luv Cupcakes made with Love by Pancakes and Erika
The blog is officially up and running and with it comes our first recipe post. This recipe stemmed from the fact that I had a pound of carrots that had been sitting in the fridge for 2 months (obviously not organic), and I wanted to find a use for them. You would think that having a rabbit as a pet would lead to the carrots being devoured much quicker, but our little “Pancakes” prefers chowing down on apple cores. Thus, the search started for a recipe using copious amounts of carrot and this is what I came up with:
Ingredients:
3/4 cup brown rice flour
1/2 cup coconut flour
1 tbsp baking soda
a pinch of salt
1/2 tsp ground cinnamon
1/4 cup coconut oil
3/4 cup firmly packed splenda brown sugar
1/2 cup egg whites
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
1 and 1/2 cups finely shredded carrots
Frosting:
4 oz. low-fat cream cheese softened
1/2 cup Stevia
1 1/2 scoops vanilla protein powder
Directions:
1. Preheat your oven to 350 degrees.
2. Place paper liners in a cupcake or muffin tray or spray the tray with a non-stick spray.
3. Sift together the whole wheat flours, baking soda, spices and salt in a bowl.
4. In a separate bowl, mix together the oil, brown sugar and eggs. Then add the applesauce, vanilla and carrots.
5. Add the dry ingredients into the bowl of wet ingredients.
6. Mix in the walnuts and split the batter between the cupcake sections in the muffin tray.
7. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Frosting Directions:
1. Beat together the cream cheese and sweetener with an electric mixer until creamy.
2. Frost your cupcakes after they have cooled completely.
Macros (per muffin):
Calories: 139
Protein: 16.6g
Carbs: 9.0g
Fat: 4.8g
Yours truly from the Trench kitchen,
Erika♥
