I can’t take full credit for these cupcakes, my 11 year old daughter discovered these beauties. Here’s the tried and tested recipe for these tasty cinnamon and carrot cupcakes.
Not like a full-on carrot cake, just a cupcake with a twist! Why not try it for yourselves?
120g Caster sugar
140g Butter (margarine)
140g all purpose/plain flour
1/2 teaspoon baking powder
1 Tablespoon milk
6 1/2 teaspoon ground cinnamon
6 Tablespoons grated carrot plus a little extra for decorating
Beat the butter until soft and creamy, add the sugar and cream together.
Beat in the eggs and milk before adding all the dry ingredients.
Stir in the grated carrot and spoon the cake mixture into cupcake cases.
Decorate the cupcake with a pinch of grated carrot.
Bake in a preheated oven for 16-18 minutes at 180ºC/Fan 165ºC/350ºF/Gas mark 4
Once cooked, remove from oven and allow to cool in the tin for 5 minutes before fully cooling on a wired rack, unless you can’t wait that long to eat them!