Carrot cupcakes recipe

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  • Makes 10 cupcakes
  • 20 mins to prepare and 50 mins to cook
  • 354 calories / serving
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171687 HERO

Preheat the oven to 180°C.

Line a 12 tin cupcake tray with 8-10 cupcake cases.

Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter

Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.

Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.

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  • Ingredients

  • For the cupcakes

  • 3 medium carrots, peeled and grated
  • 100g soft light brown sugar
  • 80g unsalted butter, softened
  • 80g Golden syrup
  • 2 medium eggs
  • 150g self-raising flour
  • ½tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch of salt
  • For the icing

  • 50g unsalted butter, softened
  • 110g low-fat cream cheese
  • 225g icing sugar
  • 1tsp vanilla extract
  • 25g desiccated coconut, for garnishing
  • Energy 1485kj 354kcal 18%
  • Fat 15g 21%
  • Saturates 9g 45%
  • Sugars 40g 44%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 50.9g Protein 3g Fibre 2g

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