Carrot Cake Cupcakes
Ingredients
Ingredients
For the recipe Carrot Cake Cupcakes
For the Sponge:
| 120 g | Plain Flour |
| 5 g | Dr. Oetker Baking Powder (1 tsp) |
| 5 g | Mixed Spice (1 tsp) |
| 150 g | Light Brown Sugar |
| 100 g | Pecan Nuts (chopped) |
| 2 | Medium Eggs (beaten) |
| 150 ml | Sunflower Oil |
| 120 g | Carrots (grated) |
To Decorate:
| 400 g | Dr. Oetker Cream Cheese Style Icing (1 tub) |
| about 15 g | Pecan Nuts (chopped) |
preparation
Preparation
For the Sponge
Step 1: Preheat the oven to 180°C/160°C fan oven/gas 4. Line a 12 hole muffin tray with cupcake cases.
Step 2: Sift the flour, Baking Powder and mixed spice into a bowl. Stir in the sugar and pecan nuts. Make a well in the centre. Gradually, using a wooden spoon or electric hand mixer, mix in the eggs and oil to form a smooth, thick cake batter. Finally stir in the grated carrot.
Step 3: Divide the mixture equally between the cupcake cases. Bake for 25-30 minutes lightly golden and a skewer inserted into the centre comes out clean.
To Decorate
Step 4: Once the cupcakes are cooled; stir the Icing in the tub to loosen then place in a piping bag. Pipe a swirl of icing onto the top of each cupcake and finish with a sprinkle of chopped pecans!
Nutritional Information for the recipe Carrot Cake Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1779
kJ
425 kcal |
1813
kJ
433 kcal |
| Fat | 25.64 g | 26.16 g |
| Carbohydrate | 44.22 g | 45.12 g |
| Protein | 3.32 g | 3.39 g |
preparation
Preparation
For the Sponge
Step 1: Preheat the oven to 180°C/160°C fan oven/gas 4. Line a 12 hole muffin tray with cupcake cases.
Step 2: Sift the flour, Baking Powder and mixed spice into a bowl. Stir in the sugar and pecan nuts. Make a well in the centre. Gradually, using a wooden spoon or electric hand mixer, mix in the eggs and oil to form a smooth, thick cake batter. Finally stir in the grated carrot.
Step 3: Divide the mixture equally between the cupcake cases. Bake for 25-30 minutes lightly golden and a skewer inserted into the centre comes out clean.
To Decorate
Step 4: Once the cupcakes are cooled; stir the Icing in the tub to loosen then place in a piping bag. Pipe a swirl of icing onto the top of each cupcake and finish with a sprinkle of chopped pecans!
Nutritional Information for the recipe Carrot Cake Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1779
kJ
425 kcal |
1813
kJ
433 kcal |
| Fat | 25.64 g | 26.16 g |
| Carbohydrate | 44.22 g | 45.12 g |
| Protein | 3.32 g | 3.39 g |