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Fresh Living Network
Carrot cupcakes

Carrot cupcakes

Although these cupcakes are as energy-dense as any other, they boast a fabulous vitamin A and fibre content! Enjoy them as a treat.
15
RECIPE TYPE:Baked goods
 
Method
  • Preheat oven to 180ºC. 
  • Line a muffin tray with muffin cups.
  • Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl.
  • Add carrots and pineapple.
  • Whisk eggs, vanilla and sugar until light and fluffy. Add dry ingredients and stir through oil.
  • Spoon mixture into muffin cups until three-quarters full.
  • Bake for 20 - 25 minutes or until an inserted skewer comes out clean. Cool.
  • Mix cream cheese, icing  sugar and butter together until light and fluffy. 
  • Stir through lemon juice and use to ice cooled cupcakes. 
  • Serve garnished with edible metallic balls, fruit or pecan nuts.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free

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