MINI EASTER CARROT CUPCAKES

G’day mate,

What is more Easter than mini carrot cupcakes decorated with chocolate eggs?

I love Easter, I love baking and I love blogging so lets get right into this recipe for making carrot cupcakes.

For the batter you will need; self raising flour, cinnamon, sugar, vegetable oil, eggs, grated carrot, chopped walnuts

  1. Preheat the oven to around 170 degrees
  2. Add into a bowl; 2 cups of self raising flour, 2 teaspoons of cinnamon, 2 cups of sugar and stir
  3. Next add into the same bowl; 1 cup of vegetable oil and 4 eggs
  4. Stir in 3 cups of grated carrot and 1 cup of chopped walnuts
  5. Place batter in cupcake tray and bake for 20-30 minutes and use a skewer to test whether it is fully cooked

Note: I actually used a specific cupcake cooker that I bought from Big W ages ago. This helped me get the perfect mini size.

img_0351

For the icing you will need; cream cheese, margarine, icing sugar and vanilla extract or essence.

  1. Add 1/2 cup of margarine (softened), 1/2 cup of cream cheese, 2 cups of icing sugar (sifted), 1/2 teaspoon of vanilla extract and mix.

Now you can decorate your mini cupcakes after they have cooked. Make them extra “Eastery” by adding mini chocolate eggs and other decorations.

img_0349-1

Thank you for reading and I hope you enjoy your mini carrot cupcakes.

Lil out xx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s