Carrot Cake Muffins with Cream Cheese Frosting
Over a year ago
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Ingredients
- 1 & 1/3 cup Plain flour
- 1 & ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 & 1/3 cup caster sugar
- ½ cup vegetable oil
- 2/3 cup plain or vanilla yoghurt
- 2 tsp Vanilla Extract
- 2 cups finely grated carrots
- ½ cup chopped nuts
- ½ cup raisins
- ½ cup Margerine. frosting
- ½ cup cream cheese
- 4 cups icing sugar
- 2 tsp Vanilla Extract
Accompaniment
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Description
Soft moist and delicious.
Method
-
1
1. Preheat oven to 350c/175f/gas mark 6. Line muffin tin with 12 liners.
2. In a medium mixing bowl mix together sugar, vegetable oil, yoghurt and vanilla. Sift in the dry ingredients and mix until smooth. Fold in the carrots, nuts and raisins.
3. fill the liners two thirds full. Bake on middle shelf of oven for 26-28 mins, until metal skewer inserted through centre of one comes out clean.
4. place on wire rack to cool.
CREAM CHEESE FROSTING
1.Mix together the margerine and the cream cheese until just combined.
2. Add the icing sugar in small batches and mix until smooth and creamy then add the vanilla extract. refrigerate for 15 mins.
3. Using a piping bag and star nozzle pipe the frosting onto the cupcakes
4. enjoy!!
Chef's Tips
You can make this into a vegan recipe by using soy yoghurt and soy cream cheese.
The cupcakes will freeze if you make too much and only take about 2-3 hours to defrost.
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