A twist on old favourites.
For the carrot cake frosting, soak nuts; boil kettle and soak all nuts together in boiled water. Set aside to cool.
Preheat oven to 180°C.
For the carrot cupcakes, measure water and add flaxseed meal and whisk, then set aside. in stand mixer combine oils, and sugars on low speed. Combine all dry ingredients in bowl ready. Toast pecans and then add to food processor with 100g flour mixture and currents, blitz until a fine meal. Chop carrot in 2-3min stick and then blitz in food processor to create mixed chunks. Mash banana. In stand mixer add half of remaining flour mixture and half Flax seed mix banana and mix on medium speed, once combined add remaining. With spatula add in pecan and current meal, once combined add carrot and mix until incorporated. Separate into individual cupcake case, approximately 65g per case. Bake for 25 minutes.
For the red velvet cupcakes, whisk milk and apple cider together and set aside, sift flour, cocoa, baking powder, bicarb soda and salt in large bowl and add sugar, combine. In separate bowl whisk oil, colouring, vanilla, almond milk mixture, then add to dry ingredients and mix in stand mixer. (do not over mix) separate into individual cupcake cases (approximately 65g per cupcake) Bake for 25 minutes.
For the coulis, combine, raspberries, water and sugar in medium saucepan and bring to the boil and allow to simmer until the consistency required, then remove from heat and strain out seeds and place into fridge to cool.
For the frosting, drain nuts and then combine all ingredients in blender, pulse in the beginning and then run blender for 3-4 minutes stopping to scrape down edges 2/3 times. Keep going until cream is ultra-smooth. Place in separate piping backs and place into fridge to cool before use.
Red velvet frosting, whisk vegan spread and cream cheese until fluffy, then add icing sugar, 1 cup at a time, once all added whip and add vanilla. Transfer to 2 piping bags. Blitz walnuts into small chunks and place in bowl ready to use.
Pipe cream onto cooled cupcakes and smooth top with offset spatula and roll edges in walnuts.
Grate carrots with medium microplate and roll into carrot shape and place in top of cupcake, then garnish top with micro greens.
For the red velvet, pipe cream on top of cupcakes and drizzle with coulis and add single raspberry to garnish.
Present on cupcake tower.
This recipe has not been edited or tested by the Bake Off Food Department
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