Rate this Recipe:
{[['
']]}
']]}
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes
Prep time: 30 mins
Cook time: 20 - 22 mins
Cook time: 20 - 22 mins
Ingredients:
- 175g brown muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- zest 1 orange
- 2 eggs
- 150ml sunflower oil
- 200g carrots , grated
- orange coloured sprinkles , to decorate
FOR THE ICING
- 100g butter , softened
- 300g soft cheese
- 100g icing sugar , sifted
- 1 tsp vanilla extract
Cooking Directions:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.
- In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.
- Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
- Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean.
- Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.
- Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.
Nutrition Per serving Info:
- 442 kcalories
- protein 4g
- carbohydrate 38g
- fat 32 g
- saturated fat 14g
- fibre 2g
- sugar 26g
- salt 0.7 g
ENJOY and don't forget to post comments and RATE this recipe
No comments:
Post a Comment