Carrot cake cupcakes


Ingredients:

  • 60g BiaSol Brew Flour

  • 60g all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 60g white sugar

  • 60g light brown sugar

  • 2 eggs

  • 55g butter, softened

  • 1/2 teaspoon vanilla

  • 3 medium carrots, grated


Method:

  1. Preheat oven to 175 C fan/ 195 C convection/ gas mark 5.

  2. Mix together the flours, baking soda, cinnamon and nutmeg.

  3. In a mixing bowl combine sugars, eggs, butter and vanilla, beat until well combined. Add in dry ingredients a third at a time. Fold in grated carrots.

  4. Pour batter into case lined muffin tray. Bake for 20-25 minutes. Let cool. Top with your preferred frosting. Enjoy!


Cream Cheese icing:

  • Beat 50g very soft, slightly salted butter with 100g icing sugar until smooth.

  • Add 25g full-fat cream cheese and beat well, then add another 25g.

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