Clover Carrot Cupcakes
Recipe by: Daleen van der Merwe

Makes: 12
Preparation: 20 minutes
Cooking: 20 minutes

Ingredients

Cupcakes
2¼ cups cake flour 
1 t baking powder
½t salt
¼ t bicarbonate of soda
1 tbsp ground cinnamon
1 t  ground ginger
¼ t ground nutmeg
1¼ cups Nutrikids Full Cream Milk
¼ plain yogurt
1/3 cup butter, softened
1 cup packed brown sugar
1 egg
2 t vanilla essence
2 cups crated carrots (use the small holes

Icing
150 g butter, softened
900 ml icing sugar
2 tbsp milk
1 t vanilla essence

Method

Cupcakes
Preheat the oven to 180 °C. Line a 12-hole muffin tin with paper cups.

In a bowl, sift the flour, baking powder, salt, bicarbonate of soda, cinnamon, ginger and nutmeg together and set aside. 

Whisk the milk and yogurt together, set aside. In a large bowl, using an electric mixer, beat the butter, brown sugar, egg and vanilla until creamy.

Using a wooden spoon, stir in the carrots. Stir in the flour mixture alternately with the milk mixture (making 3 additions of flour and 2 of milk) just until blended.

Spoon into the paper cups, smoothing the tops. Bake for about 15—20 minutes, until tester inserted in centre comes out clean. Transfer onto a wire rack. Allow to cool completely.

Spread or pipe the icing on top of the cupcakes.

Icing
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and one tablespoon of the milk and vanilla and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.