Sourdough Discard Carrot Cupcakes

My kids absolutely loved these carrot cupcakes! Here’s how I made them:

Ingredients:

Ingredients:

• 130 g avocado oil

• 205 grams packed brown sugar

• 1 1/2 teaspoon vanilla

• 2 eggs

• 2 medium carrots, peeled, grated, and chopped (190 gram – about 1 1/2 cup)

• 110g flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger (optional)

• 3/4 teaspoon salt

• 100g sourdough starter

For the icing:

• 8 oz cream cheese

• 3 cups powdered sugar

• 2-3 tbsp milk

Method:

1.Preheat oven to 350F

1. Combine your oil, brown sugar and eggs using a stand mixer with the paddle attachment or a hand mixer

2. Add in your carrots and continue to mix.

3. Add in your vanilla, sourdough starter and all of your dry ingredients and continue to mix slowly, adding the dry ingredients in little by little.

4. Pour about 1/4-1/3 cup of the batter into each part of your greased cupcake tin. I like greasing mine with avocado oil. You want it to be about 2/3 the way up each cupcake slot.

5. Bake in your preheated oven for 17-20 minutes.

6. You are looking for your cupcakes to be on the firmer side when you push down on them, and for a toothpick to come out clean from the center.

7. Allow your cupcakes to cool all the way down while you make your icing

8. To make your icing, combine your icing ingredients into a mixing bowl and mix with a stand mixer or hand mixer. Add icing to your cupcakes with a piping bag or ziplock bag with a corner cut off.

9. If you want to get fancy, you can make some of your icing orange and green to create little carrots. I was not feeling that on the day I made them as I was in a rush.

Let me know if you guys try this one and what you think! :)