I love early Sunday mornings. For some reason, Sundays signify a special food day for us. When we were younger we used to go to my in-law’s every Sunday night for a family dinner and I loved it. I loved the routine, the family atmosphere, and especially the food. I like to make something sweet for breakfast with bacon on Sunday mornings and typically I make a large dinner with a special dessert as well. It’s comforting, a time for all of us to be together at once, a tradition, and a welcomed relief to our crazy-busy lives. Something that I hope our son will remember forever and will look forward to with his family someday. Confessions of a foodie “a-holic” and a somewhat sentimental sap, I suppose. I think it’s a wonderful way to end a week, a time to slow down, get together, and remember how blessed we are. It’s sunny and beautiful this morning, and I can’t think of a better day to have a carrot cake cupcake for breakfast.
(Makes 12 Unbelievably Moist & Delicious Cupcakes)
Pre-heat oven to 350 degrees.
1 Box Simply Organic Carrot Cake Mix
1/2 of a 15 oz. can of Organic Sweet Potato Puree
1/4 cup Organic Raisins, heaping
1/4 cup Sweetened Coconut
1/2 cup Shredded Organic Carrots
2 Large Organic Eggs
1/2 Cup Water
1 Tbsp. Olive Oil
1/8 Cup Chopped Walnuts, finely chopped
1 Tbsp. of Crystallized Ginger, finely chopped
Cream Cheese Frosting of your choice.
I used Pillsbury Creamy Supreme Cream Cheese frosting because it is gluten-free and dairy free. If you’re not dairy free you can easily make homemade cream cheese frosting with cream cheese, powdered sugar, vanilla, and milk. You could also try the non-dairy cream cheese, it has a similar texture to cream cheese but I feel it lacks the cheesy flavor and tartness of the real cheese. If you’re worried about the partially hydrogenated oils, you could just simply do a vanilla frosting with powdered sugar, butter, and vanilla, and skip the cream cheese flavor.
Pour cake mix into medium glass bowl. Add sweet potato puree, raisins, coconut, shredded carrots, eggs, water, and olive oil. Stir just until combined and batter is evenly moist.
Next, line a muffin pan with cupcake papers, spray lightly with non-stick spray (I didn’t spray mine and they stuck to the paper a little). Fill with batter about 3/4 full.
Place in pre-heated oven for 30 minutes, remove from muffin pan and place on cooling rack until completely cool.
Finely chop the nuts and crystallized ginger.
Frost with your choice of frosting and sprinkle lightly with walnuts and crystallized ginger. A little bit of ginger goes a long way, so remember to just sprinkle a tiny amount on each cake.
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