Tuesday, 15 January 2013

Carrot Cupcakes

We made Carrot Cupcakes today using a brilliant recipe that my Aunt gave to me (you add pineapple to the mixture to keep the cakes moist). They are delicious and probably won't last long so here's a photo.

Oh, and it certainly made this little person happy.........!

Update: A couple of people have asked me for the recipe so here it is.

Carrot Cupcakes

200g plain flour
1 tsp bicarbonate of sofa
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
200g caster sugar
2 eggs
1 tsp vanilla essence
200ml vegetable oil
100g grated carrot
200g canned pineapple chunks

Icing: 225g low-fat cream cheese
juice of half a lemon
icing sugar

Basic instructions: Preheat oven to 180c. Mix together all the dry ingredients in one bowl and all of the wet ingredients in another. Combine in one bowl. Add the grated carrot and pineapple and mix. Pour into the cupcakes (or a lined cake tin). Bake until a skewer comes out clean (about 15/20mins for cupcakes - longer for a cake) Let the cakes cool. Mix together the icing ingredients and decorate.

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