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Clover Pride carrot cupcakes

Clover Pride carrot cupcakes

Clover Pride carrot cupcakes

Recipe by: Mo Horne

100g raisins
4 tbsp sweet sherry or orange juice
3 large eggs
175ml, Clover Pride spread, melted
200g light brown sugar
2 tsp ground cinnamon
225g self-raising flour
½ tsp baking powder
½ tsp bicarbonate of soda
50g desiccated coconut
60g walnut pieces, plus extra for the topping
200g carrots, roughly grated

For the icing
Tub cream cheese
50g icing sugar
1 tsp vanilla extract

Preheat the oven to 180°C/.
Place the raisins in a pan orange juice and bring to the boil. Simmer gently for 2 minutes until the raisins have absorbed all of the liquid. Set aside.
Put the eggs, melted Clover Pride and sugar in a large bowl and whisk with an electric whisk for about 3 minutes, until the mixture becomes creamy.
Sift the cinnamon, flour, baking powder and bicarbonate of soda over the mixture, and fold it in with the coconut, walnuts, carrot and raisins. Spoon into a greased muffin tin and bake for 20 minutes or until a skewer pushed into the cakes centre comes out clean. Leave to cool and make the icing in the meantime.  
For the icing, beat the cream cheese with the icing sugar and vanilla until smooth and creamy, adding more icing sugar to taste, if needed. Pipe onto the cupcakes and sprinkle with extra walnuts.

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