Carrot Cake Cupcakes with Cream Cheese Icing

Sweetened with pineapple and maple syrup, lashed with cream cheese icing (YUM!) and finished off with a cute little “carrot” these are fun and scrumptious (and quite healthy and whole) Easter baking.

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Ingredients (makes 12)

  • 125g coconut oil at liquid (I just melted mine on the defrost setting in the microwave, then let stand to cool)
  • 3 free range eggs
  • 2/3 cup natural maple syrup
  • 1 1/2 cups wholemeal self-raising flour
  • 4 x medium carrots, grated
  • 150g tin crushed pineapple (in natural juice, not syrup), drained

Cream cheese icing:

  • 50g butter, softened
  • 125g cream cheese, softened
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • 10 drops natural lemon essence (or you could use a half lemon squeezed, whichever)

For decorations:

  • 3 green lolly snakes (I used the Natural Confectionery Co.)
  • 12 dried apricot halves

carrot_cupcakes_1

carrot_cupcakes_2

Method:

  1. Pre-heat oven to 180°C.
  2. Fill a 12-hole muffin tray with large patty cases or spray liberally with coconut oil cooking spray.
  3. In a large bowl mix coconut oil, eggs and maple syrup together (whisking is good), then add flour to combine and fold through carrot and pineapple to finish.
  4. Run a quarter cup measure under hot water and use to evenly distribute mixture amongst muffin holes in tray (you may need to rinse and repeat a few times to ensure batter doesn’t get stuck).
  5. Bake for 35 minutes or until a skewer comes out clean.

For cream cheese icing:

  1. Beat butter and cream cheese together until combined then sift over icing sugar and continue to beat. Add vanilla extract and lemon essence (or juice) and stir through.

For decorations:

  1. Cut each snake into quarters and then slice lengthways into two.
  2. Fold apricots into tight tubes and wrap around snake pieces.
  3. Once the cakes are cooled, ice generously and top each with a carrot.

carrot_cupcake_4

If you wanna make a whole dang cake outta this then go ahead and pour the batter into a 20cm x 20cm tin and bake for about 45 mins at 180C (I reckon anyways).

Yours in Easter yumminess, K180, x

Comments

  1. jackie @ hippie mumma says:

    Oh my gooooodness! What ADORABLE cupcake decorations lol. That is creative :)

  2. What do you think of preservatives in dried fruit, ie apricot

    • Katie180 says:

      Hi Demi, sorry for the delayed reply my computer was in with the Apple Store. I think if there’s a known sulphite sensitivity then to avoid conventionally dried fruit and opt for sulphur free or invest in a dehydrator and dry your own. Else eat in moderation but try to acquire a taste for the sulphur free.

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