Mike van de Elzen: Keep the kids busy with carrot cupcakes - The Sunday Session with Francesca Rudkin

Carrot cupcakes 

Ingredients 

1 tsp baking powder

¾ cup plain flour

1 tsp cinnamon

1 tsp baking soda

½ cup raw sugar

2 free range eggs

½ cup vegetable oil

2 cups grated carrots

½ cup chopped nuts (can be walnuts or hazelnuts).

2 tbsp raisins

2 tbsp of decoration

Icing

Juice of 1 lemon 

1 tbsp butter, softened

100g cream cheese, softened

½ cup icing sugar, sifted 

Method 

Preheat oven to 190*C.  

Combine all dry ingredients in a large bowl.  

Add eggs and oil and mix until just combined.  

Fold in carrots, nuts and raisins.  

Divide mix evenly between lightly greased cupcake moulds or muffin tins.  

Bake for 20-25 minutes. Allow to cool in tin for 5 minutes then turn out onto wire racks.  

Ice when completely cool, and decorate with anything - light silverballs, sunflower seeds, coconut or shaved chocolate.

For the icing  

Beat together lemon juice, cream cheese and butter. Add sugar and continue to beat until smooth.

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