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Carrot Cake Cupcakes

Ingredients

275 g of caster sugar
200 ml almond oil
4 medium free-range eggs
300 g grated carrot
150 g nuts or dried fruit (optional)
225g natural almond four
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp cocoa powder

For the cheese frosting

125 g unsalted butter, softened
125 g full fat cream cheese
275 g icing sugar
edible decorations (sugar-paste carrots or mini-chocolate eggs) to finish

Instructions

Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.

Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5┬Żoz chopped nuts, dried fruit, or a mixture of both.

In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.

Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.

For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.

Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.

* Recipe and picture courtesy of BBC Food
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