Carrot Cupcakes
DIFFICULTY
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
8
- 7-10 Tbsp PASTE
- 250 g Flour
- 1 TABLESPOON Baking Powder
- 2 TEASPOONS Baking soda
- 1 TEASPOON Cinnamon
- 1 pinch Salt
- 4 Eggs
- 200 ml Oil
- 175 g demerara sugar
- 300 g Carrots, finely sliced
- 100 g chopped pecans, hazelnuts or walnuts
- 7-10 Tbsp FROSTING
- 200 g Cream cheese, double cream level (preferably Philadelphia)
- 100 g Icing sugar
- 50 g Butter
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp green food coloring
- 7-10 Tbsp Sugar Easter eggs
Directions
- 1
Preheat the oven to 175° C and grease the muffin tin or line it with paper cups.
- 2
FOR THE Dough: In a large bowl, mix flour, baking powder, baking soda, cinnamon and salt.
- 3
In a second bowl, beat the oil with the eggs and brown sugar until foamy.
- 4
Add the liquid mixture to the flour mixture while stirring until everything is mixed. Fold in carrots and nuts.
- 5
Pour into tins and bake at 175° C for 25 minutes. Allow to cool well before coating with the Frosting.
- 6
FOR THE FROSTING: Mix all ingredients well with a hand mixer and brush the cupcakes with it. Now they can be decorated with sugar Easter eggs or any other decoration.
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