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Mum's Delicious Carrot Cupcakes | ||
This is a recipe I have been making for many years, and it is really delicious and moist. Makes approximately 24 cupcakes Carrot Cupcakes Ingredients: 2 cups plain flour 2 teaspoons bicarbonate of soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 2 cups caster sugar 1 cup chopped walnuts 1 and a 1/2 cups vegetable oil 4 eggs 3 cups grated carrot Cream cheese icing Ingredients: 240g softened cream cheese 50g softened butter 1 teaspoon vanilla extract 3 cups icing sugar Squeeze of lemon Carrot Cupcakes Method: 1. Preheat oven to 165 degrees Celsius. Line 2 12 cup muffin pans with cupcake liners. 2. Sift flour into a large mixing bowl with the bicarbonate of soda, baking powder, cinnamon and salt. Stir in sugar and chopped walnuts. 3. In another bowl, mix the oil and eggs until well combined. Stir in the grated carrot. 4. Pour the wet mixture into the dry ingredients and mix to form a smooth batter. 5. Pour into cupcake liners filling to 3/4 full and bake for 35 - 40 minutes. 6. When completely cold, dollop with the cream cheese icing. Cream Cheese Icing Method: 1. Blend the cream cheese and butter using an electric mixer. 2. Add the vanilla extract, mix in the sifted icing sugar until smooth. 3. Add a squeeze of lemon juice and refrigerate until ready to use. Note: This recipe can also make 2 large loaf tins, make sure to line tins with grease proof paper. Bake for 55 minutes. Enjoy! | ||
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