Tuesday, October 20, 2009

Carrot & Walnut Cupcakes with Cream cheese frosting

I love how moist carrot cupcakes can be, and the fact that they have a vegetable in it - makes it seem healthier & non-guilt to eat hehe.

I found this recipe in my '500 cupcakes' book, & they turned out extra moist, with the cream cheese frosting going really well with the cake itself.

Cupcake

1 cup butter
1 cup caster sugar
1.5 cup self raising flour
4 eggs
1 tsp cinnamon
1 cup chopped walnuts
150 g freshly grated carrots 2 tbsp sultanas


Preheat oven to 175'C.

Combine butter, sugar, flour & eggs in a bowl & beat until smooth.

Stir in the rest of the ingredients.

Spoon batter into cases & bake for 15-18 minutes.

Cool cupcakes on rack.

Cream cheese frosting

200 g cream cheese, softened
1 cup icing sugar
1 tbs lemon juice
1 tsp vanilla essence

Beat together in a bowl, and frost cooled cupcakes.


3 comments:

A cupcake or two said...

I adore carrot cupcakes. Yummy. Your recipe looks really easy to make too. thanks..

Richard said...

mmm yummo :)

lisa @ dandysugar said...

I love carrot cake! These look delicious- I'm such a sucker for cream cheese frosting too. Love your little silver baubles in top!