makes about 12 cupcakes
1 cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¼ cup agave nectar
½ cup almond milk (or other non-dairy milk)
¼ cup oil
1 cup shredded zucchini
1 cup shredded carrot
1 recipe avocado pudding (I subbed in ½ cup carob powder for the 1 cup vegan chocolate chips.)
Make the pudding first so it has time to chill and thicken before you need to ice the cupcakes.
Preheat oven to 180°C. Line a cupcake pan with 12 liners.
In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate larger bowl, mix the agave, almond milk, and oil. Add the dry ingredients to the wet, whisking until well incorporated and mixture is smooth. Add zucchini and carrot (it will seem like a lot), stirring thoroughly until well combined.
Fill each liner halfway with batter. Bake cupcakes for 15 minutes, or until a cake tester comes out clean. Allow to cool before icing with the pudding.
Tip: if you want to get the icing swirl like in my pic instead of spreading it on with a knife, put the pudding in a ziploc bag and snip off one of the bottom corners. Then you can just squeeze it on and top them with some chopped nuts if you want a nice crunch.
Courtesy of Chelsea Vanderbeek