Name: Carrot cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/3 cup (80ml) vegetable oil; 1/2 cup (110g) firmly packed light brown sugar; 1 egg; 1 cup firmly packed, coarsely grated carrot; 1/3 cup (40g) finely chopped walnuts; 3/4 cup (110g) self-raising flour; 1/2 teaspoon mixed spice; 1 tablespoon pepitas, chopped finely; 1 tablespoon finely chopped dried apricots; 1 tablespoon finely chopped walnuts, extra; lemon cream cheese frosting; 90 gram cream cheese, softened; 30 gram unsalted butter, softened; 1 teaspoon finely grated lemon rind; 1 1/2 cup (240g) icing sugar

Carrot cupcakes

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Makes 18 Item

Prep

20M

Cook

20M

Total

40M

Ingredients

1/3 cup (80ml) vegetable oil

1/2 cup (110g) firmly packed light brown sugar

1 egg

1 cup firmly packed, coarsely grated carrot

1/3 cup (40g) finely chopped walnuts

3/4 cup (110g) self-raising flour

1/2 teaspoon mixed spice

1 tablespoon pepitas, chopped finely

1 tablespoon finely chopped dried apricots

1 tablespoon finely chopped walnuts, extra

lemon cream cheese frosting

90 gram cream cheese, softened

30 gram unsalted butter, softened

1 teaspoon finely grated lemon rind

1 1/2 cup (240g) icing sugar

Method

Carrot cakes

1.Preheat oven to 180°C. Line 18 holes of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans with paper cases.

2.Beat oil, sugar and egg in small bowl with electric mixer until thick and creamy. Stir in carrot and nuts, then sifted flour and spice. Divide mixture among paper cases.

3.Bake cakes about 20 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

4.Meanwhile, make frosting: beat cream cheese, butter and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.

5.Spoon lemon cream cheese frosting into piping bag fitted with 2cm (¾-inch) fluted tube; pipe frosting onto cakes.

6.Sprinkle cakes with combined pepitas, apricots and extra nuts. lemon cream cheese frosting Beat cream cheese, butter and rind in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

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Ingredients

Method

Carrot cakes

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