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Carrot and Walnut Cupcakes

With Simon Holst

Carrot and Walnut Cupcakes

Time: 30 mins
Makes: 12
Cost per cupcake: $0.50

If you like the flavour of hotcross buns but don't have the time to make them, try these spicy cupcakes instead. Don't save them only for Easter celebrations though - they taste good at any time.

1 1/2 cups flour
1/2 tsp salt
3/4 tsp baking soda
2 tsp cinnamon
1 tsp mixed spice
3/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup sultanas
1/2 cup oil
2 large eggs
200g carrots, grated
1-2 Tbsp milk, if required

Heat oven to 190C (or 180C fanbake) with the rack just below the middle.
Sieve the first 5 ingredients into a large bowl.
Add brown sugar, walnuts and sultanas and mix these evenly through the dry ingredients with your fingers, breaking up any lumps.
Beat the oil and eggs together in another bowl, then add the finely grated carrot.
Tip the dry mixture into the wet ingredients, then taking care not to overmix, fold everything together until there are no more unmixed lumps of flour. (Add 1-2 Tbsp milk if the mixture looks too dry.)
Spray 12 regular muffin pans with non-stick spray or lime with paper cups.
Put about 1/4 cup of mixture into each pan.
Bake for about 15 minutes, or until the centre of the cupcake springs back when pressed.
Serve warm with coffee, or cool then ice with cream cheese icing.

Cream Cheese Icing

2 Tbsp butter (softened)
1/4 cup cream cheese (room temperature)
1/2 tsp vanilla essence
1 1/2 cups icing sugar (sifted)

Beat together butter, cream cheese and vanilla essence.
Gradually beat in icing sugar until icing will hold its shape.

(Broadcast: 2 Apr 2012)