Easter 2013 …..
Ingredients:
- 1 cup vegetable oil
- 3 eggs
- 1 tspn vanilla essence
- 1 cup caster sugar
- ½ cup brown sugar
- 2 cups grate carrots
- 1 ½ cups self-raising flour
- 1 cup grated dried coconut
- 1 tspn cinnamon powder
FOR FROSTING
- 250 gms cream cheese (room temperature)
- 1 ½ cups icing sugar
- 2 tbspns grated lemon rind
- 1 tbspns fresh lemon juice
Procedure:
-Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.
-Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and brown sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.
-Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve or with a piping bag decorate the top of your cupcakes.
-Refrigerate for 3 hours and serve.