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Carrot Cupcakes<

Carrot Cupcakes

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Preparation time:
Cooking time:
Cooking Instructions:
Put the saultanas and orange juice in a small bowl, cover and put in the fridge until needed.

Pre-heat oven to 18oC/160oC fan/gas4 and line a 12 hole muffin tray with cases.

In a large bowl mix the brown sugar, flour, bicarbonate of soda, mixed spice and cinnamon together.

Whisk the eggs and oil together then stir into the dry ingredients, add the carrot and sultanas and orange juice and mix together.

Divide the mixture between the cases and bake for 20-25min until a skewer poked in comes out clean, be careful not to over bake. Cool on a wire rack before icing.

For the icing, beat the butter until soft, then add the soft cheese, icing sugar, vanilla and a sprinkle of cinammon and beat together. Use a pallet knife to swirl on top of cakes.

Finish with sprinkles or your choice, half almoonds are good.

1 user comment(s)

Submitted by superspark @ 3:55pm Thursday October 21, 2010
I can't get enough of these
175g Brown Muscovado Sugar
200g White Self Raising Flour
1tsp Bicarbonate of Soda
2tsp Mixed Spice
1tsp Cinnamon
150g finely grated carrot
50g saultanas
50ml orange juice
100ml sunflower oil
2 Eggs
For the icing:
100g Butter, softened
200g Soft Cheese
100g Icing Sugar
1tsp Vanilla Extract
Sprinkle of cinnamon
Sprinkles of choice for finishing touch.
12 hole muffin pole
large mixing bowl