Carrot Cupcakes
Prep: 10 mins
Cook: 15 mins
Servings: 12
The family favourite carrot cake has been miniaturised into Carrot Cupcakes. Our recipe also includes a vanilla flavoured cream cheese icing using CSR All Natural Buttercream Icing Mix. It wouldn’t be Carrot Cake without cream cheese icing.
Ingredients
Method
- Pre-heat oven to 160°C fan-forced. Line 12 x ⅓ cup capacity muffin pans with paper cases.
- Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. Separately whisk together the eggs and oil and add to flour mixture with the carrot and sultanas. Mix well.
- Spoon between muffin pans and bake for 15 mins. Allow to cool completely on a cooling rack.
- For icing, beat the cream cheese lightly, and add icing mix and water, mixing until smooth. Dollop onto the top of each cake and chill until required.
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