Ingredients:
2 c. whole-wheat pastry flour
2 c. whole-wheat flour, prairie gold variety: light in color and sweet
1 T. Rumford baking powder
1 t. salt
3 t. cinnamon
1/2 c. soy milk powder
1 c. Sucanat (sweetener)
1 c. pure maple syrup
1 c. canola oil
1 c. water
1 t. vanilla
4 T. applesauce
4 c. carrot, grated
1 1/2 c. walnuts, chopped
1 c. maple syrup
1 8-oz. pkg tofutti better than cream cheese
Directions:
Mix together all the dry ingredients in a large bowl. Make a well in the middle of the dry ingredients and add the pure maple syrup, canola oil, water, vanilla, and applesauce. Mix for about 5 min. or until well blended. Fold the carrots and walnuts into the cake mixture. Place paper muffin liners in a muffin baking pan. Fill muffin cups 2/3 full. Bake at 350 deg F. for 20-25 minutes. Insert a toothpipck in the middle of a muffin and, if it comes out clean, it’s done. Remove from oven and place on a cooling rack for 10 min. To make the frosting, put 1 cup of pure maple syrup in a saucepan and cook until it changes to a cream like color. Take pan off the stove and stir in one 8-oz container of tofutti better than cream cheese. Mix until everything is blended. Put a small amout on top of each muffin. Garnish with walnut halves in the middle and a sprinkle of shredded carrots around the walnut.
Yields: 24 cupcakes
Nutritional Information:
Per cupcake:
calories:270; fat: 13 grams; saturated fat: 2 grams; sodium: 10 milligrams; carbohydrates: 37 grams; dietary fiber: 4 grams; protein: 4 grams.
