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.
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!
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 |
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