Carrot Cupcakes

True Love
12 servings Prep: 25 mins, Cooking: 35 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (18)

180.00 ml oil
4.00 eggs — extra-large
315.00 ml castor sugar
375.00 ml flour — cake
125.00 ml flour — wholewheat
7.00 ml Baking powder
3.00 ml Bicarbonate of soda
10.00 ml cinnamon — ground
5.00 ml ginger — ground
2.00 ml salt
500.00 ml carrots — grated
65.00 ml pecan nuts — chopped
65.00 ml sultanas
410.00 g pineapple — tinned, crushed and drained
CREAM CHEESE ICING:
65.00 ml butter — softened
625.00 ml icing sugar
5.00 ml vanilla — essence
125.00 ml cottage cheese
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Method:

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.



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