You will need:
For the Cupcakes:
200g Self Raising Flour
1tsp Baking Powder
200g Brown Sugar
3 Eggs
150ml Sunflower Oil
200g Carrots, Peeled and Grated
1 tsp Cinnamon
0.5 tsp Ginger
For the buttercream:
100 icing sugar
100g Unsalted butter
200g Full Fat Cream Cheese
Method:
For the cupcakes; firstly in a bowl, beat together your brown sugar and eggs.
Then add your oil and mix well. Then mix in the grated carrots.
Then add the flour, baking powder, cinnamon and ginger and mix until well combined.
Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 4, 180C or 160C fan assisted for about 20 to 25 mins.
For the buttercream; cream together the icing sugar and butter until well combined
Then add the cream cheese until it is a well combined. Then either put into the piping bag and pipe on to the cupcakes or spread on top of the cupcakes
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