Quick & Easy

Carrot top cupcakes

Carrot top cupcakes
12 Item



1.Preheat oven to moderate, 180ºC (160ºC fan forced). Line a 12-hole muffin pan with paper patty cases.
2.Sift flour and spice together into a large bowl. Mix in sugar.
3.In a jug, whisk together butter and eggs. Lightly fold through flour mixture with carrot and sultanas until combined.
4.Spoon mixture into patty cases until 2/3 full. Bake 15-20 minutes, until cooked when tested. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
5.ICING. In a small bowl, using an electric mixer, beat cream cheese, icing sugar, juice and zest together until smooth. Spread over cooled cakes. Decorate with fondant carrots if liked. Store in an airtight container.

Fondant carrots are available from specialty kitchenware shops or cake decorating shops. Alternatively, make your own using flower-moulding paste. Colour with liquid colour and shape into mini carrots ­ use a small amount of paste, coloured green, to make the curly tops.


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