This version is gluten-free, and dairy-free, and is made with common ingredients you likely already have in your pantry.
Yields: 12 muffins (or 24 mini muffins)Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes
Cake Baking Instructions
If you’re looking to speed this up, store-bought icing works just as well!
A fun way to color the icing: Option 1: If you would like to add a fun, whimsical touch, add beet juice to the icing before pouring it into the piping bag to create a pastel pink.Katy Hack: For a “tie-dye” effect, don’t fully combine the beet juice, gently stir it in but leave the streaks in. Option 2: To create a more elevated look and stay within the carrot color scheme, sprinkle turmeric over the white icing to make the color pop. Don’t worry, you don’t taste the turmeric!
‘Tis the season of joy, merriment, and of course, gift-giving! As the holiday…
There is something about New Year’s resolutions that are just fleeting. For some…