Carrot cupcakes

Could we call it one of our five-a-day?

For the cupcakes

175g demerara sugar

100g wholemeal flour

100g flour

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

¼ tsp nutmeg

zest of 1 orange

2 eggs

150ml sunflower oil

200g carrots, finely grated

For the icing

100g butter, softened

300g soft cheese

100g icing sugar, sifted

1 tsp vanilla extract

To decorate

Candied pecans

Heat oven to 180°C and line a muffin tin with cases. 
In a large mixing bowl, mix all the dry ingredients. Add the eggs and oil and mix. Finally, add the grated carrot and combine. Divide the mixture between the cases and bake for 20 to 22 minutes or until an inserted skewer in comes out clean. Let cool completely on a wire rack.
Meanwhile, make the icing. Beat the butter until pale and fluffy, then beat in the soft cheese, icing sugar and vanilla. Transfer into a piping bag, then pipe on the cooled down cupcakes. Decorate with chopped candied pecans to taste. 

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