Comfort Food Recipes Dessert Cream Cheeses

09:01

SOURDOUGH CARROT CUPCAKES










SOURDOUGH CUPCAKE INGREDIENTS:

Sourdough Carrot Cupcake Ingredients
  • 1 cup butter, room temperature
  • 2 cups of coconut sugar
  • 1 cup fresh sourdough starter
  • 2 tsp of vanilla extract
  • 3 eggs
  • 2 1/2 cups of flour
  • 2 tsp baking soda
  • 1 tsp celtic salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups of grated carrots
  • 1/2 cups chopped walnuts, toasted

SOURDOUGH CUPCAKE INSTRUCTIONS:

  1. Preheat over to 350 degrees.
  2. To toast the chopped walnuts, add 1 tbsp butter to a cast-iron skillet and allow the butter to melt. Add the chopped walnuts and stir frequently until walnuts are toasted. Do not allow them to burn. Once toasted, set walnuts aside.
  3. In a mixing bowl combine the softened butter and coconut sugar. Mix well.
  4. Then add the sourdough starter and mix well.
  5. In a separate bowl, whip eggs and then add eggs to the sourdough, butter and coconut sugar mixture.  Add vanilla and mix well and set aside.
  6. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well.
  7. Add carrots to the sourdough mixture, and then add the dry ingredients to the sourdough mixture. Mix until all ingredients are well combined. Add in toasted walnuts and stir lightly.
  8. Prepare a muffin tin by cutting sheets of parchment to fit the muffin tin. You can also use cupcake liners.
  9. Fill the cupcake liners with 1/2 cup of the sourdough carrot batter.
  10. Bake for 20 minutes and then check to see the doneness of the cupcake.
  11. I bake my cupcakes until they are still a bit gooey when checked with a toothpick. I remove them from the oven as they will continue to cook as they cool down.
  12. Store covered in the refrigerator.
Cream Cheese Frosting Ingredients
  1. 8 ounces cream cheese
  2. 8 tbsp soft butter
  3. 1/2 cup coconut sugar
  4. 1/4 tsp stevia
  5. 2 tsp vanilla