Carrot and Pineapple Cupcakes with yogurt icing

Preparation time: 15 minutes

Cooking time: 20 minutes

Portions: 24

• ½ starch
• ½ fat
• 1 sugar

Cette recette contient  par portion :

167 calories | 25 g carbohydrates | 4 g proteins | 6 g fat | 2 g fibres

Ingredients

500 ml (2 cups) carrots, grated
250 ml (1 cup) unsweetened applesauce
190 ml (3/4 cup) canned pineapple, diced
125 ml (1/2 cup) maple syrup
60 ml (1/4 cup) olive oil
4 large eggs
10 ml (2 tsp) vanilla extract
250 ml (1 cup) whole wheat flour
375 ml (1 ½ cup) unbleached all-purpose flour
60 ml (1/4 cup) flaxseed, ground
10 ml (2 tsp) backing powder
10 ml (2 tsp) cinnamon, ground
5 ml (1 tsp) backing soda
2,5 ml (1/2 tsp) nutmeg, ground

Icing
125 ml (1/2 cup) 0% plain yogurt
250 g (1) container light cream cheese, at room temperature
250 ml (1 cup) icing sugar

Preparation :

1. Preheat oven to 350 °F (180 °C)
2. In a bowl, mix the carrots, applesauce, pineapple, maple syrup, olive oil, eggs, and vanilla.
3. In another bowl, mix the two flours, flaxseed, backing powder, cinnamon, backing soda, and nutmeg. Incorporate the dry ingredients into the wet ingredients. Mix well with a spatula.
4. Pour the batter into the 24 cups of muffin pan.
5. Bake in the center of the oven for about 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
6. Meanwhile, make the icing. Mix all the ingredients with an electric mixer. Set aside in the refrigerator.
7. When cooked, let the cakes cool before icing.

 
From the recipe book Zero Diet 2!