It’s Munchie Monday! We are making Maple Carrot Cupcakes Infused With Vertical Strawberry Cake, here’s how to make it!

Ingredients

•2 cups (500 mL) all-purpose flour

•2 tsp (10 mL) baking powder

•2 tsp (10 mL) ground cinnamon

•1 tsp (5 mL) baking soda

•1/2 tsp (2 mL) ground nutmeg

•1/4 tsp (1 mL) salt

•2 Eggs

•3/4 cup (175 mL) vegetable oil

•1/2 cup (125 mL) Maple Syrup

•1/3 cup (75 mL) packed brown sugar

•1 tsp (5 mL) vanilla

•1-1/2 cups (375 mL) grated Carrots

Icing:

•4 oz (125 g) cream cheese, softened

•3 tbsp (45 mL) Maple Syrup

•2 tbsp (25 mL) butter, at room temperature infused with Vertical Strawberry Cake (refer to cannabutter recipe but infuse with Vertical Strawberry Cake 3.5g)

•1/2 tsp (2 mL) vanilla

•2 cups (500 mL) icing sugar

Instructions

What a yummy recipe Not only is there maple syrup in the cake but also in the icing!

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt. In medium bowl, whisk together eggs, oil, maple syrup, brown sugar and vanilla until smooth; pour over flour mixture. Add carrots and stir just until moistened. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven for 18 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.

Icing: In medium bowl, using electric mixer, beat cream cheese, maple syrup, cannabutter and vanilla until smooth. Beat in icing sugar. Spread over cupcakes and ENJOY!