Quick Carrot Cupcakes

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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

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