Carrot Cake Cupcakes
Directions
Pre-heat oven to 180°C (160°C fan forced) & line 12 patty pans into a muffin tin.
In a large bowl, whisk together well the flours, sugar, baking powder, bi-carb soda, cinnamon, nutmeg and salt.
Add eggs, oil, vanilla and grated carrot. Mix well with a wooden spoon.
Evenly divide batter into patty pans (approx. 3/4 full) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs visible.
Cool completely, before decorating with cream cheese frosting, chocolate eggs and chocolate flakes.
For icing, beat together the cream cheese and butter until smooth and creamy.
Add vanilla extract and lemon juice with mixer on low, gradually add in icing sugar until all combined, scraping down sides of the bowl as needed.
Dollop a tablespoon of icing onto each cupcake, top with chocolate eggs and chocolate flakes.
- 3/4 cup McKenzie's Wholemeal Spelt Flour
- 1/2 cup Plain flour
- 3/4 cup Brown sugar
- 1 tsp McKenzie's Baking Powder
- 1/2 tsp McKenzie's Bi-Carb Soda
- 1 tsp McKenzie's Ground Cinnamon
- 1/2 tsp McKenzie's Ground Nutmeg
- 1/2 tsp Salt
- 2 Extra large eggs
- 1/2 cup (125ml) Canola oil
- 1 tsp Vanilla extract
- 150g Carrots, finely grated
- 125g Cream cheese, diced and softened at room temperature
- 40g Butter, softened at room temperature
- 1 tsp Vanilla extract
- 1/2 tbs Lemon juice
- 2 1/2 cups Icing sugar mixture
- - Decoration
- Approx. 24 mini Crispy shell Easter eggs
- 1 Chocolate flake
