Halloween Carrot Cupcakes

    55 mins

    Delicious carrot cupcakes that is not too greasy. Have fun decorating with the white chocolate cream cheese icing.

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    Serves: 12 

    • 2 eggs, lightly beaten
    • 220 g white sugar
    • 60 g brown sugar
    • 125 ml vegetable oil
    • 1 teaspoon vanilla essence
    • 2 cups grated carrots, about 5 medium carrots
    • 1/2 cup criushed pineapple
    • 185 g plain flour
    • 1 1/4 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon powdered ginger
    • 125 g chopped walnuts
    • For the icing:
    • 60 g white chocolate
    • 250 g cream cheese, softened
    • 125 g unsalted butter, softened
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon orange essence
    • 250 g icing sugar
    • 2 tablespoon heavy cream

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 C. Lightly grease a 12 cup muffin tray.
    2. Beat together the eggs, white sugar and brown sugar in a bowl Mix in the oil and vanilla. Fold in carrots and pineapple.
    3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger together.
    4. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Spoon mixture into the muffin cups.
    5. Bake in preheated oven for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before icing and sprinkling with remaining walnuts.
    6. To make the icing: In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
    7. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, vanilla, and orange essence. Gradually beat in the icing sugar until the mixture is fluffy. Mix in cream.

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