Monday, 3 June 2013

“Healthy Carrot Cupcakes”

My kids love some treats in their lunchbox but I refuse to give them “pre-packed” snakes. So during the weekend I made this “Healthy Carrot Cupcakes” and stored them in the freezer. That way it is easy to put one in the kid’s lunch box every morning…..

Makes 12 large or 20 small.

150 g cane sugar
200 ml vegetable oil
4 eggs
100 g plain flour
100 g rye flour
100 g oats
2 tsp baking powder
2 tsp cinnamon
100 g finely grated carrot (2 big carrots)

Butter cream
100 g soft butter
100 g icing sugar
2 teaspoon vanilla essence
Grated coconut

Whip the eggs and sugar together, add the oil and whip again. In a separate bowl, mix the flour, oats, baking powder and cinnamon together. Gently add the dry ingredients to the egg mix. Then fold in the grated carrot and spoon the batter into a cupcake cases.
Bake for 20 to 25 minutes in a 175°C pre-heated oven.

Mix soft butter, icing sugar and vanilla essence together. Spread it on top of the cupcakes.  

Tip: You can also add ½ cup sultanasly and/or ½ cup fine chopped unsalted nuts.


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