22 July, 2015
Carrot Cupcakes with Lemon Frosting
Carrot Cupcakes with Lemon Frosting
Makes: 18
Cupcake Ingredients:
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup caster sugar
- 2 cups coarsely grated carrot
- 1 1/4 cups SR Flour
- 110g almond meal
- 1 teaspoon cinnamon
Frosting Ingredients:
- 250g cream cheese, at room temperature
- 1/2 cup icing sugar
- 2 teaspoons lemon rind, freshly grated
- 1 tablespoon lemon juice, freshly squeezed
Cupcake Method:
- Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
- Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
- Stir in the carrot, flour, almond meal and cinnamon.
- Spoon equally into the prepared muffin trays.
- Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
- Set aside to cool completely while you prepare the frosting.
Frosting Method:
- Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
- Gradually add the remaining icing sugar until you get your preferred consistency and taste.
- Spread or pipe the lemon frosting evenly over the cupcakes.
Recipe Notes:
- Store an airtight container below 27 degrees for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.