The two people who read my About me page know that I am a huge, super, passionate Harry Potter fan.
And why wouldn’t I be? It is the greatest book series ever! At any given moment I can just pick up one of the books, turn to page 394 (geddit?!) and escape to a world of magic wands, dragons, house-elves and just a lot of fun, and while fighting dementors and defeating the dark lord is a huge part of the excitement in that book, I wouldn’t be me if I wouldn’t admit that most of my excitement comes from those Great Hall scenes where the tables are filled with the most dreamy, mouth-watering graphically descriptive food.
My recipe this time is a magical dreamy cupcake which I have to say – is not something found in the Harry Potter books or movies but the reason why I have a strong Harry Potter association with it is – the taste!
The fluff, the creaminess, and not to mention the carrots that just feed my orange vegetables obsession.
This is essentially a carrot cupcake but it isn’t like any carrot pastry I have ever eaten because it is creamy, it doesn’t have that slight “suffocation” feeling that sometimes comes along with a carrot cake (however good it may be). This one is fluffy, creamy, and truly makes me feel like I am in a magical place when I eat it. If you like carrots and coconuts (but not too dominant) – you will love it!
But WAIT till you hear the secret addition… *drumroll*………………………….
White chocolate chips!
This is a big bundle of pure bliss exploding in your mouth and in my humble opinion as a jealous Muggle (until proven otherwise!) this could have easily been sold at the Honeydukes at Hogsmeade! As a sign of gratitude for this amazingness I demand no financial grants of any source – just my letter of acceptance to Hogwarts. That would be enough.
Ingredients: (for 12 servings)
- 5 medium sized carrots, peeled and grated
- 2 cups water
- ½ cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp vanilla essence
- A pinch of salt
- ½ cup whole rice flour
- 1 tbsp baking powder
- 2 tbsp corn starch OR 2 tbsp Aquafava
- 165 ml High fat coconut milk (20% or so)
- 1/3 cup vegan white chocolate chips
- ½ tsp cinnamon powder
- Lemon zest (optional)
- Pour 2 cups of water into a pot and heat it until the water is boiling. Depending on your pot size you may need a bit more water (I use a small pot for this). Once the water is boiling, lower the heat to medium and add the grated carrots, sugar and lemon juice. Stir it every few minutes for about 30 minutes. The carrots will be soft and a little sticky and some of the water have faded away.
- Filter out the remaining water and let the carrots cool down for a few minutes. Then pour them into a bowl, add the vanilla extract, rice flour, cinnamon powder, and salt. If you use starch, add it to the bowl along with the baking powder. If you use Aquafava, mix it with the baking powder in a separate bowl and then add the mix into that one. Add the coconut milk and chocolate chips and mix the ingredients until you get a uniform mix.
- Pour the mass into cupcake molds (preferably from silicone) and place an over pre-heated for 180° Celsius/ 356° Fareneit for 30 minutes. The cupcakes will have a golden aspect to them.
- Once they are done, place the mold out of the oven and let the cupcakes cool. I wouldn’t recommend to eat them at that state as they are very soft.
- Add the optional grated lemon zest for some extra looks and taste
They can be stored in an air tight box and keep well for a few days.
Song of the recipe – Entry Into The Great Hall – Harry Potter And The Philosopher’s Stone Soundtrack