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Carrot Cupcakes

This is an easy peasy cupcake recipe that I use over and over again and always get great results with. It should make about 12 cupcakes. 

I promise you they'll turn out beautifully moist and they'll never be dry (hence no need for icing). Ideal for mid-afternoon munchies washed down with a giant pot of tea. Or grab one for a mornin' gorge (obviously with all that veggie/fruit influence it means they're practically good for you...maybe!? Okay... you got me, maybe not...they're a lot yummier than granola though!) 

You'll need: 

  • 150g carrots, peeled
  • 70g rasins
  • 175g self-rasing flour, sifted
  • 150g light muscovado sugar
  • 3 medium eggs
  • 100ml sunflower oil
  • grated zest of 1 orange
  • 1/2 tsp bicarbonate soda
  • 1 tsp ground mixed spice
  • 75ml buttermilk 

1. Heat the oven to 170°C and line your muffin tin with cases. Coarsely grate the carrots into a large bowl. 

2. Then add to the bowl the raisins, flour, bicarbonate of soda, light muscovado sugar, orange zest and mixed spice.

3. Put the eggs, oil and buttermilk into a jug and lightly whisk. If you can't find buttermilk in the shop use this link and make a substitute (easy I promise)! 

4. Pour the egg mixture into the flour bowl and stir until combined. Divide the mixture into the paper cases. 

5. Bake for 20 mins or until a skewer comes out clean. Cool in the tin for 5 mins then leave to cool. Maybe eat the ugly one...just to make sure they're not poisonous or anything... 

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