carrot cake cup­cakes with maple ri­cotta ic­ing and wal­nut pra­line

donna hay - Fresh + Light - - Light Energy Bars -

1 cup (120g) al­mond meal (ground al­monds)

½ cup (90g) ra­padura sugar

½ cup (70g) whole­meal spelt flour

2 tea­spoons bak­ing pow­der

2 car­rots (200g), peeled and grated

3 eggs

½ cup (125ml) light-flavoured ex­tra vir­gin olive oil ½ cup (125ml) but­ter­milk

2 tea­spoons vanilla ex­tract

1 tea­spoon ground cin­na­mon

1 tea­spoon mixed spice

½ cup (40g) shred­ded co­conut

wal­nut pra­line

1 cup (100g) wal­nuts

¼ cup (60ml) maple syrup ½ tea­spoon ground cin­na­mon

maple ri­cotta ic­ing

2 cups (480g) firm ri­cotta+ ¼ cup (60ml) milk 2 ta­ble­spoons maple syrup Pre­heat oven to 160°C (325°F). To make the wal­nut pra­line, place the wal­nuts, maple syrup and cin­na­mon on a bak­ing tray lined with non-stick bak­ing pa­per and toss to com­bine. Cook for 15 min­utes or un­til bub­bling. Set aside to cool com­pletely.

Place the al­mond meal, sugar, flour, bak­ing pow­der, carrot, eggs, oil, but­ter­milk, vanilla, cin­na­mon, mixed spice and co­conut in the bowl of an elec­tric mixer and beat for 3 min­utes or un­til well com­bined. Spoon the mix­ture into 12 x ½- cup­ca­pac­ity (125ml) cup­cake tins lined with pa­per cases. Cook for 25 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

To make the maple ri­cotta ic­ing, place the ri­cotta, milk and maple syrup in a food pro­ces­sor and process for 1–2 min­utes or un­til smooth. Spread the ic­ing over the cooled cup­cakes.

Break up the pra­line with your hands, place in a clean food pro­ces­sor and process un­til it re­sem­bles fine crumbs. Sprin­kle over the ic­ing to serve. MAKES 12.

+ You can find firm ri­cotta in the deli sec­tion of supermarkets.

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