Garden Fairy Cakes

A flavorful, nutritious cupcake with a generous amount of broccoli plus it’s vegan!  Let us know what you think?

Photo courtesy of Maiah Albi

Garden Fairy Cakes by Maiah A.

Yields: 8 Cupcakes 
Prep Time: 15 minutes
Bake Time: 25 minutes


2/3 cup all-purpose flour

¾ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon ginger

1/8 teaspoon sea salt

2/3 cup sugar

1/3 cup vegetable oil

1/3 cup steamed and pureed fresh broccoli

1 ½ teaspoons vanilla extract

1 cup (heaping) shredded carrots

¼ cup finely diced dates

(Optional) For frosting:

1-1/2 sticks softened nondairy butter

4-5 cups powdered sugar

2 tablespoons soymilk

1 teaspoon vanilla extract

½ teaspoon almond extract


1.  Steam broccoli until quite soft, let cool for a few minutes, then puree in a food processor.

2.  While broccoli is steaming/cooling, grate carrots and preheat oven to 350F, and line muffin tins with cupcake liners.

3.  In a mixing bowl, mix sugar, oil, vanilla, and pureed broccoli.

4.  Sift in the dry ingredients, and mix until batter is smooth.  Fold in carrots and dates.

5.  Fill liners 2/3 full, and bake 25-30 minutes or until an inserted toothpick comes out clean.  Once cooled, frost with buttercream icing if desired, and add  a garnish (fresh carrot or broccoli if desired!) or sprinkles.

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