Mini Carrot Cakes
PREP TIME: 2 min, COOK TIME: 12 min, READY TIME: 14 min, SERVINGS: 14 piece
Ingredients
- 1/3 cup carrot grated
- 1/2 cup self raising flour
- 1/4 cup wholemeal plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon ground
- 1/4 teaspoon Chinese 5 spice ground
- 1/4 cup brown sugar
- 1/4 cup grapeseed oil
- 2 tablespoons milk
- 1 x 59g free range egg
Icing
- 125 grams cream cheese
- 2 teaspoons cold water
- 1 cup icing sugar mixture
Directions
- Preheat the cupcake maker until the ready light switches on.
- In a bowl, mix together the cake ingredients until combined.
- Place a mini patty pan case into each cupcake well and spoon a tablespoon of cupcake mixture into each one.
- Close the lid and cook for 6 minutes. Turn the mini cupcakes out onto a cake rack and cool.
- To make the icing, combine the icing ingredients together in a bowl until smooth and then spread onto each cupcake until all cupcakes are iced.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook