Two exciting cupcake recipes, with a healthy twist

Two exciting cupcake recipes, with a healthy twist

Refined-sugar-free Carrot Cup Cakes

Makes 12, sugar-free

Carrots - Free for commercial use - No attribution required - Credit Pixabay150g self-raising flour
100g ground almonds
75g raisins
50g walnuts, roughly chopped
3 tsp mixed spice
1 tsp bicarbonate of soda
3 large eggs
100ml sunflower oil
2 tbsp date nectar
3 tbsp milk
300g carrots, grated
200g cream cheese
Grated rind of 1 orange
½ tsp ground cinnamon

Preheat the oven to 180°c, 160°C fan, gas mark four. Line a 12-hole muffin tin with paper cases.

Place the flour, ground almonds, raisins, walnuts, mixed spice and bicarbonate into a large bowl and mix well.

In a separate bowl, whisk together the eggs, oil, date nectar and milk. Stir in the grated carrots then add the wet mixture to the dry ingredients and mix to make a thick batter.

Spoon the mixture into the paper cases. Bake for 20 minutes, then leave to cool on a cooling rack.

Beat together the cream cheese and orange zest. Pipe or spoon the cream cheese frosting on top of each cake and then sprinkle with ground cinnamon.

Pistachio and Lime Cup Cakes

Makes 9, Gluten-free, dairy-free, sugarfree, vegan

Pistachios - Free for commercial use - No attribution required - Credit Pixabay150g dried apricots, chopped
Grated zest and juice of two limes
120g shelled pistachios
3 eggs
5 tbsp extra virgin olive oil
120g coconut oil, melted
100g ground almonds
1½ tsp baking powder
1 tbsp maple syrup
50g icing sugar

Preheat the oven to 160°C, 140°C fan, gas mark 3. Line a muffin tin with 9 paper cases.

Place the chopped apricots in a small pan with the zest and half the lime juice and one tbsp water. Cover and simmer for two to three minutes to soften the apricots. Leave to cool.

Place 100g of the pistachios into a food processor and blitz to break them down. Add the eggs, olive oil, coconut oil, ground almonds, baking powder, maple syrup and apricots and blitz again to give a thick batter

Spoon the batter into the muffin cases and bake for 18-20 minutes, until risen and golden.

Remove from the oven and cool on a cooling rack.

Mix together the remaining lime juice and the icing sugar and spoon over the cupcakes.

Chop the remaining pistachios and sprinkle over the cupcakes.

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