I am getting very excited that Easter is fast approaching.
Along with the fact that a lovely trip to Italy awaits me, I also have always loved this holiday – I suppose I think the decorating and searching for Easter eggs, pastel colors everywhere and cute bunnies make for one sweet holiday.
And to that end, here are some cupcakes that would make both the Easter Bunny and Dr. Dukan (and therefore your waistline) proud.
Carrot Cupcakes with Cinnamon Cream Cheese Frosting
Makes about 8 small cupcakes
- 2 eggs, separated
- 2 tbsp. oat bran
- 2 tbsp. wheat bran
- 1 carrot, grated
- 2 tbsp. nonfat cream cheese
- Sweetener to taste*
- 1/2 tsp ground nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. vanilla Extract
Preheat oven to 180 degrees Celsius. Mix grated carrot together with egg yolks, nonfat cream cheese, oat and wheat bran, spices, vanilla and sweetener. Whip egg whites until stiff peaks form (adding a drop of lemon juice will help this process along), then fold carrot mixture into the egg whites until fully combined. Pour batter into cupcake liners and bake for 25 min, until a toothpick comes out clean and tops are golden. Allow to cool before frosting.
For cream cheese frosting: Mix 1/2 cup nonfat cream cheese with 1 tsp. vanilla extract, 1/2 tsp. cinnamon and a dash of sweetener to taste.
*I don’t like the taste of sweetener to come through, so I use very, very little when I bake (for this recipe only 1/2 tsp. liquid sweetener or so). Therefore the amount is up to you and your taste! These came out just sweet enough and they were so delicious that me and K may or may not have eaten all of them in one evening…