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Make the most of vibrant carrots with this simple veg-patch bake. A savoury take on classic carrot cake with the help of a silky cream cheese, you won't regret making these easy snacks. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases.
Mix the flour and baking powder in a large bowl. Stir in the salad cheese, grated carrot and spring onions. In a separate bowl, beat the eggs with the yogurt and oil until combined; pour into the bowl with the dry ingredients. Gently mix.
Divide between the paper cases, then bake for 20 mins until risen and springy to the touch. Allow the cakes to cool for 5 mins, then place on a wire rack to cool completely.
Meanwhile, mix the sugar and vinegar in a bowl and add the carrot ribbons. Set aside for 15 mins.
Mix the cream cheese, yogurt and Marmite to make a spreadable mixture. Spoon over the muffins and top with the pickled carrot ribbons and chives, if using.
Tip: Make the undecorated cupcakes a day ahead. Keep assembled cupcakes for up to 2 days in an airtight container
Freezing and defrosting guidelinesFreeze undecorated cupcakes. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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