Recipe: Carrot and apple cupcakes with cream cheese frosting
How to Make:
- Preheat oven to 180°C/160°C fan-forced. Line 18 holes of 2 x 12-hole, 1/3 cup-capacity muffin pans with paper cases.
- Place flours in a large bowl. Sift cinnamon and baking powder over flour. Stir to combine. Make a well in centre. Combine carrot, apple, buttermilk, apple sauce, olive oil, honey and egg in a large jug. Add buttermilk mixture to well. Stir until just combined. Spoon into cases.
- Bake for 25 minutes or until lightly browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Make cream cheese frosting: Place cream cheese, honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.
Time for preparing:
25 min.
Servings:
18
Ingredients:
- 2 cups self-raising flour, sifted
- 1 cup wholemeal self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1 medium carrot, peeled, grated (see note)
- 1 medium granny smith apple, peeled, grated
- 1 cup buttermilk
- 1/2 cup apple sauce
- 1/3 cup extra light olive oil
- 1/4 cup honey
- 1 egg, lightly beaten Cream cheese frosting
- 250g tub extra light cream cheese, softened
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
