Carrot Cupcakes

Recipe from: 2/2/2008 12:00:00 AM

Ingredients 19
Servings 12
Time 25

Ingredients

  • 180
    ml
    oil
  • 4
    extra-large eggs
  • 315
    ml
    castor sugar
  • 375
    ml
    cake flour
  • 125
    ml
    wholewheat flour
  • 7
    ml
    baking powder
  • 3
    ml
    bicarbonate of soda
  • 10
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 2
    ml
    salt
  • 500
    ml
    grated carrots
  • 65
    ml
    chopped pecan nuts
  • 65
    ml
    sultanas
  • 410
    g
    Crushed pineapple, drained
  • CREAM CHEESE ICING:
  • 65
    ml
    butter, softened
  • 625
    ml
    icing sugar
  • 5
    ml
    vanilla essence
  • 125
    ml
    cottage cheese
 

Method

35
 
Preheat oven to 180°C. Grease and line a muffin pan with paper cups. Beat together oil, eggs and sugar. Sift together cake and wholewheat flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Return sifted-out bran flakes to flour mixture. Add carrots, nuts, sultanas and crushed pineapple, mix well. Add oil, egg and sugar mixture and mix until smooth.Spoon into prepared muffin cups. Bake in a preheated oven for 30 to 40 minutes. Allow to cool slightly before removing from tin and place on a wire rack to cool completely. For the icing: Cream butter and add icing sugar and remaining ingredients. Mix until well blended. Spread or pipe on top of cupcakes and decorate with extra chopped nuts or rose petals.
 

Read more on: bake
 

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