A Story of Recovery (and a for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)

Name: A Story of Recovery (and a for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 473 milliliters blanched almond flour; 454 grams carrots (scraped and grated); 118 milliliters coconut flour; 237 milliliters coconut oil; 340 grams mascarapone or cream cheese; 4 larges eggs (at room temperature); 118 milliliters full-fat yogurt (room temperature); 237 milliliters heavy cream (whipped until soft peaks form); 237 milliliters honey (divided); 1 teaspoons unrefined sea salt; 2 teaspoons vanilla extract

A Story of Recovery (and a for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting) might be just the hor d'oeuvre you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 110 calories, 2g of protein, and 8g of fat each. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have cream cheese, baking soda, coconut oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375ºF and adjust rack to middle position. Line two 12-cup muffin pans with muffin liners.

Equipment you will use

Muffin Liners

Oven

Place almond and coconut flours, baking powder, baking soda and salt in the bowl of a standing mixer. Using the beater attachment, combine the ingredients on low for about 20 seconds.

Ingredients you will need

Baking Soda

Coconut

Almonds

Salt

Equipment you will use

Blender

Bowl

Add grated carrots and beat on low for about 30 seconds until incorporated.

Ingredients you will need

Carrot

Pour eggs and 3/4 cup honey in the bowl of a food processor or blender. Process for 20 seconds.

Ingredients you will need

Honey

Egg

Equipment you will use

Food Processor

Blender

Bowl

Add melted coconut oil and yogurt and process for an additional 20 seconds until smooth.

Ingredients you will need

Coconut Oil

Yogurt

Pour egg mixture into flour mixture and beat on low until combined. Spoon batter into muffin cups making each about 3/4 full.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Muffin Liners

Bake for 18-20 minutes, until edges are just golden brown. Cool completely.

Equipment you will use

Oven

Whisk mascarapone or cream cheese, remaining 1/4 cup honey and vanilla in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting. These are best served the day they are made.

Ingredients you will need

Whipped Cream