Food

Mini carrot cupcakes with cream cheese frosting

These bite-size carrot cakes are perfect for a cake stall - or any reason at all!
60
45M
1H
1H 45M

Cute and delicious!

Ingredients

Cream Cheese Frosting

Method

1.

Line five 12-hole mini muffin pans with paper cases (1½-tbs capacity)

2.

Beat eggs, sugar and oil in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Stir in combined sifted flour, bicarb and spice. Stir in walnuts then carrot. Spoon levelled tablespoons into pan holes.

3.

Cook, two pans at a time, in a moderately slow oven (160°C) for about 20 minutes, or until a skewer inserted into the centres comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining mixture.

4.

To make frosting, beat cheese and butter in a small bowl of an electric mixer until fluffy. Gradually add icing sugar, beating until thick. Spoon into a piping bag fitted with ½cm star nozzle.

5.

Pipe frosting onto cupcakes. Decorate with extra walnuts.

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