Iced Carrot Cupcakes
12 people
30 minutes
20 minutes
Ingredients
FOR THE CUPCAKES
-
2
tsp
Baking Powder
-
140
g
Butter
, softened
-
250
g
Carrots
, grated
-
150
g
Caster Sugar
-
140
g
Dried Mixed Fruit
-
2
medium
Eggs
, lightly beaten
-
20
g
Ground Almonds
-
2
tsp
Ground Cinnamon
-
200
g
Plain Flour
-
50
g
mixed nuts
, chopped finely
FOR THE ICING
-
100
g
Butter
, softened
-
100
g
Cream Cheese
-
1
tbsp
Desiccated Coconut
, toasted to garnish
-
250
g
Icing Sugar
-
0.5
small
Orange
, zest
-
1
tsp
Vanilla Extract
Method
- Preheat oven to 150˚C. Line a 12-muffin tray with cupcake holders.
- In a large mixing bowl, beat the butter and sugar until soft and creamy, then add in the grated carrot, dried fruit mix and the eggs. Combine until smooth.
- Sift the flour into the wet mixture and then stir in the ground almonds, cinnamon, baking powder and nuts, mix well.
- Pour into the cupcake holders, then bake for 25-30 minutes or until a skewer inserted in the centre of a cupcake comes out clean.
- Allow to cool in the tin for 5 minutes, then remove from the tin and cool completely on a wire rack.
- To finish, prepare the icing. Beat the cream cheese, butter and icing sugar with the orange zest and vanilla extract until thick and creamy.
- Spread on the cooled cupcake or place in the fridge for 30 minutes to cool for a stiffer icing(it will be easier using a piping bag and
a nozzle to decorate!) - Top with toasted desiccated coconut. Enjoy within a day or store in a tight container in the fridge for a week.
