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Carrot and Apple cupcakes

Makes 15 cupcakes 

125g carrots (2 large), grated 
2 English apples grated 
225g self raising flour 
2 tsp baking powder 
140g light muscavado sugar 
2 Free range eggs beaten 
140ml sunflower oil 
1 1/2 tsp cinnamon 
1/2 tsp nutmeg, freshly grated 
30g walnuts, chopped
For the topping 
30g full fat soft cheese 
30g soft margarine 
125g icing sugar 
a few drops almond essence 
walnut halves to decorate 

1. Pre-heat oven to 175C/ 350F/ Gas Mark 4. 

2. Measure all the cake ingredients into a mixing bowl and mix together thoroughly. 

3. Spoon mixture into cupcake cases, about two thirds full. 

4. Bake for 25 - 30 minutes. A skewer inserted into the cakes should pull out clean when these are cooked. 

5. Leave to cool on a wire rack. Combine the topping ingredients and mix well. 
Decorate cakes and top with a walnut halve. 

These must be stored in the fridge because of the buttercream icing.

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