Monday, May 28, 2018

Carrot Cake Cupcakes

A deliciously decadent cupcake with a smooth cream cheese icing. These freeze well un-iced. My kids love these for a weekend treat.

Carrot Cake Cupcakes
Makes 12

  • 2 cups self raising flour
  • 1 cup brown sugar
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup vegetable oil
  • 3 carrots grated
  • 1/4 cup chopped walnuts + extra for garnish
  • 100g unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 250g cream cheese at room temperature
1. Preheat oven to 180°c (160° fanforced). In a bowl combine flour, brown sugar, allspice and cinnamon. In a seperate bowl whisk eggs and oil together. Add the grated carrots. Add the wet ingredients into the dry ingredients and stir until combined.
2. Divide batter among 12 hole muffin tin until almost full. Bake in the oven for 20-25 minutes.
3. For the cream cheese icing beat cream cheese and butter together until smooth. Add icing sugar 1/2 cup at a time and beat until combined.
4. Allow cupcakes to completely cool before spreading icing on top. Sprinkle with chopped walnuts. Serve.

xo Bec

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