Carrot cupcakes

Recipe from: 25 July 2011

Ingredients 15
Servings 24
Time 10 mins

Ingredients

  • 3
    eggs
  • 1 1/2
    cup
    caster sugar
  • 1
    tsp
    baking powder
  • 2
    tsp
    bicarb
  • 1 1/2
    cup
    grated carrot
  • 1
    grated apple
  • 2
    cup
    flour
  • 1
    cup
    oil
  • 1
    small packet pecan nuts
  • 2
    tsp
    cinnamon
  • For the icing:
  • 62
    g
    butter
  • 62
    g
    plain cream cheese
  • 250
    g
    icing sugar
  • 1
    tsp
    vanilla
 

Method

20 mins
 
Cream the eggs and sugar, then add flour, baking powder, bicarb and cinnamon, alternating with the oil.
Add carrot, apple and half of the roughly chopped pecan nuts.
Fill cupcake liners about 3/4 full with mixture, and bake at 180°C for about 15-20 minutes. Test them at 15 minutes and see if they need to bake for longer.
While you wait for them to cool, beat the icing ingredients together in a bowl until combined and smooth.
Add more icing sugar if you find the consistency too runny.
Top cupcakes with icing and sprinkle on reserved nuts.

Reprinted with permission of The Gorgeous Gourmet
To visit The Gorgeous Gourmet’s blog, click here.
 
 

Read more on: bake
 

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