We had the first meet of the Adelaide chapter of the Cake Liberation Front yesterday in the Adelaide Botanic Gardens. Who knew that there were so many rotundas in that beautiful space?
We eventually all found each other and the food on offer was divine: peanut butter cookies, chocolate stuffed dates and I made Carrot Cupcakes. Yes. I took the advice of many of the lovely people who 'like' the Vegan Kitten Facebook page. It seems carrot cake is always the winner, hands down.
How fitting that the first meet was during the Vegan Month of Food (Vegan MoFo). I can't believe it's almost over.
I was so glad to see that there were both vegans and non vegans at the meet as I'm a firm believer that the best way to make new friends is to offer them cake. Hell, the way to my heart is through my stomach.
I must admit, as someone that doesn't eat much sugar, I ended up on a massive sugar high, which could be the reason as to why I am writing this at 3:35 am. All good though. Back to night shift tomorrow night.
If you're living in little old Adelaide, come to the next one. You can join the Facebook group here.
This recipe is the first one that I have made using apple sauce. To be honest, I was kinda not sure if the cupcakes would work because I was making the recipe up as I went along but trust me, they're perfect. Apple sauce is a winner.
Time: 10 Minutes Prep, 35 Minutes or so to Cook.
Makes: 18 (Yeah!) You can freeze any excesses without the topping and they should keep for a fair while.
- 1 Cup of Raw Sugar.
- 1 Cup of a light oil, such as canola or sunflower.
- 1/3 of a cup of apple sauce. Surprisingly they sell this at my local IGA. (That's Independent Grocers Association for those of you that aren't in the know- Shop Local!) I assume that they sell this at other supermarkets or you could of course, make your own. Just simmer some pealed apple chunks with a little water until its all smooshy.
- 1 Tablespoon of baking soda.
- One teaspoon of nutmeg.
- 2 Cups of plain flour.
- Half a cup of walnuts.
- 2 cups of shredded/ grated carrot (about 2 large carrots.)
Add the sugar, oil and apple sauce to a large bowl and blend really well. Preferably use a hand blender to make it all thick. You'll see what I mean.
Add the baking soda and nutmeg and blend a little more. Stir in the flour, walnuts and carrot. The mixture will get really thick.
Grease a muffin tray or use cupcake pans.
Spoon the mixture into the tray or pans so that it fills about half of the tray/ pan.
Add to a preheated oven at 180C or 360F for about 35 minutes.
Keep an eye on them though, as all ovens are different. You want them to be lightly browned, springy when you touch them and when you insert a skewer into one, you want it to come out clean.
Let cool on a wire rack.
Top with lemon flavoured butter icing and half a walnut.
Lemon Butter Icing
- 1 cup of organic icing sugar (Non-organic types may have been filtered with bone char. Check before you buy.)
- One Tablespoon of veggie margarine, such as Nuttelex.
- One Tablespoon of lemon juice.
Put the icing sugar in a bowl with the butter and mix. Add the lemon juice a little at a time until it is all mixed in and the icing is stiff. You may need more or less lemon juice.
Icing is one of those funny things where if you add too much liquid, you have to start again.Top the cupcakes with the icing. Lush.
Here are some photos from the meet: