Carrot cupcakes

carrot cupcakes
12 Item



1.Preheat oven to 180°C (160°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat sugar, oil and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl, stir in carrot, then sifted dry ingredients. Divide mixture among paper cases.
3.Bake cupcakes about 20 minutes. Stand cupcakes in pan 5 minutes; turn, top-side up, onto wire rack to cool.
4.Increase oven temperature to 200°C (180°C fan-forced). Grease oven trays, line with baking paper. Place lollies on trays, in batches of six to eight, about 5cm apart, bake 4 minutes. Stand on trays 2 to 3 minutes. When cool enough to handle, carefully lift shapes from trays and mould into petal shapes.
5.Make cream cheese frosting. Beat cream cheese and butter in small bowl with electric mixer until light and fluffy, gradually beat in sifted sugar.
6.Spread cold cakes with three-quarters of the frosting. Position petals on cakes to make flowers. Drop remaining frosting into piping bag fitted with a fluted tube, pipe frosting into centre of each flower; sprinkle centres with sugar crystals

This recipe is gluten-free, wheat-free, yeast-free and nut-free. You will need about 3 medium carrots (360g) for this recipe. storage


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