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A Perfect Pantry

Mini Carrot Cakes

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    • 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

    1. Preheat the cupcake maker until the ready light switches on.
    2. In a bowl, mix together the cake ingredients until combined.
    3. Place a mini patty pan case into each cupcake well and spoon a tablespoon of cupcake mixture into each one.
    4. Close the lid and cook for 6 minutes. Turn the mini cupcakes out onto a cake rack and cool.
    5. 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.

    This recipe was developed using a Kambrook Appliance.

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    Guest 09 July 2020

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