Name: Star performers – carrot cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Carrot cupcakes; 1 cup vegetable oil; 3/4 cup caster sugar; 3 eggs, at room temperature; 1 1/2 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 1/2 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 cup (about 2 carrots) finely grated carrot; 250 gram cream cheese, at room temperature; 1 cup icing sugar; 1 tablespoon finely grated orange zest; 2 tablespoon freshly squeezed orange juice; 100 gram bought fondant icing; orange and green food colouring

Ingredients

Carrot cupcakes

1 cup vegetable oil

3/4 cup caster sugar

3 eggs, at room temperature

1 1/2 cup self-raising flour

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

2 cup (about 2 carrots) finely grated carrot

250 gram cream cheese, at room temperature

1 cup icing sugar

1 tablespoon finely grated orange zest

2 tablespoon freshly squeezed orange juice

100 gram bought fondant icing

orange and green food colouring

Method

Carrot cupcakes

1.Preheat oven to 180°C/160°C fan forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Using an electric mixer, beat oil, caster sugar and eggs in a medium bowl until light and creamy.

2.Sift flour, bicarbonate of soda and spices over mixture. Fold into mixture until just combined. Stir in carrot.

3.Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

4.Meanwhile; to make frosting, using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.

5.Knead two-thirds of the fondant icing and a few drops orange colouring. Shape into carrots. Knead remaining fondant with green colouring for leaves. Arrange when dry. Serve.

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Ingredients

Method

Carrot cupcakes

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