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Carrot cupcakes recipe

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Cupcakes usually means no arguments over who got the bigger slice. These gorgeous cinnamon and carrot cupcakes are topped with an irresistible cream cheese icing and desiccated coconut. Practically one of your five-a-day. See method

Makes 10 cupcakes
20 mins to prepare and 50 mins to cook
354 calories / serving

Ingredients

For the cupcakes

3 medium carrots, peeled and grated
100g soft light brown sugar
80g unsalted butter, softened
80g Golden syrup
2 medium eggs
150g self-raising flour
½tsp bicarbonate of soda
1tsp ground cinnamon
pinch of salt

For the icing

50g unsalted butter, softened
110g low-fat cream cheese
225g icing sugar
1tsp vanilla extract
25g desiccated coconut, for garnishing

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1485kj
354kcal 18%
Fat
15g 21%
Saturates
9g 45%
Sugars
40g 44%
Salt
0.5g 8%

of the reference intake
Carbohydrate 50.9g Protein 3g Fibre 2g

Method

Preheat the oven to 180°C.
Line a 12 tin cupcake tray with 8-10 cupcake cases.
Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.

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Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.

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