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Name: Carrot Cupcakes - Tesco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the cupcakes:; 3 medium carrots peeled and grated; 100 g soft light brown sugar; 80 g unsalted butter softened; 80 g Golden syrup; 2 medium eggs; 150 g self-raising flour; 1/2 spbicarbonate of soda; 1 tsp ground cinnamon; pinch of salt; For the icing:; 50 g unsalted butter softened; 110 g low-fat cream cheese; 225 g icing sugar; 1 tsp vanilla extract; 25 g desiccated coconut for garnishing

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INGREDIENTS

For the cupcakes:
3 medium carrots peeled and grated
100 g soft light brown sugar
80 g unsalted butter ; softened
80 g Golden syrup
2 medium eggs
150 g self-raising flour
1/2 spbicarbonate of soda
1 tsp ground cinnamon
pinch of salt
For the icing:
50 g unsalted butter ; softened
110 g low-fat cream cheese
225 g icing sugar
1 tsp vanilla extract
25 g desiccated coconut ; for garnishing

INSTRUCTIONS

Preheat the oven to 180°C.

Line a 12 tin cupcake tray with 8-10 cupcake cases.

Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrotand eggs. Mix well until you have a smooth batter

Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.

Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanillaextract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.

NOTES

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Carrot Cupcakes - Tesco

For the cupcakes:
3 medium carrots peeled and grated
100 g soft light brown sugar
80 g unsalted butter softened
80 g Golden syrup
2 medium eggs
150 g self-raising flour
1/2 spbicarbonate of soda
1 tsp ground cinnamon
 pinch of salt
 For the icing:
50 g unsalted butter softened
110 g low-fat cream cheese
225 g icing sugar
1 tsp vanilla extract
25 g desiccated coconut for garnishing

Preheat the oven to 180°C.
Line a 12 tin cupcake tray with 8-10 cupcake cases.
Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrotand eggs. Mix well until you have a smooth batter
Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.
Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanillaextract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.

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Nutrition

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Serving Size: 1 (1027g)
Recipe Makes: 1

Calories: 3618
Calories from Fat: 1402 (39%)

Amt Per Serving		% DV

	Total Fat 155.8g	208 %
	Saturated Fat 93.7g	468 %
	Monounsaturated Fat 40.1g
	Polyunsanturated Fat 8.3g
Cholesterol 1184.9mg		365 %
Sodium 2961.1mg		102 %
Potassium 1051.2mg		28 %
Total Carbohydrate 519.2g		153 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 513.8g
Protein 51.3g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3618

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