Quick Carrot Cupcakes

INGREDIENTS

Quick Carrot Cupcakes

Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
500g golden cloud vanilla muffin mix
2 eggs
100ml oil
1 cup water
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
3 large carrots (grated)
½ cup chopped pecan nuts

Frosting:
½ - 1 tub lancewood cream cheese
80g butter
2 cups icing sugar
2 teaspoon vanilla essence

METHOD

Beat cream cheese till smooth. Beat butter with sugar, add vanilla and beat. Add cream cheese and beat. If too stiff add a dash of milk. If too wet add more icing sugar. Spoon into piping bag.

Preheat oven to 180 degC. Line cupcake pans with cases. Beat all ingredients together until smooth, then add carrots and pecans in last. Spoon into cases till ¾ full. Bake for 15-20min until a knife inserted comes out clean. Allow to cool then pipe on icing. Decorate with edible glitter and sugar work

POSTED ON

03 Mar 2017

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