For the cupcakes
2 extra-large eggs
2 cup carrots — finely grated
2/3 cup oil
1/4 cup Goldcrest honey
1 1/3 cup flour
2/3 cup light brown sugar
1 tsp ground cinnamon
1/4 cup walnuts — toasted and chopped
1 tsp Robertson’s bicarbonate of soda
1/2 tsp Robertson’s baking powder
1/4 tsp salt
200 g LANCEWOOD® Full Fat Plain Cream Cheese — at room temperature
2 tbsp butter — at room temperature
2 cup icing sugar
1 tsp vanilla extract
1 tbsp Goldcrest honey
1 pinch salt
Pre-heat oven to 180˚C.
Line a 12 cup cupcake tin with paper liners and set aside.
In a large bowl beat the eggs.
Add the grated carrots, oil and Goldcrest honey. Mix well.
Add the rest of the dry ingredients and stir to combine.
Fill cupcake tin evenly. An ice cream scoop works very well for this step!
Bake for 20-25 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool completely.
To make the icing
Using an electric mixer, beat the cream cheese until light and fluffy.
And the rest of the ingredients and beat until the icing sugar is completely incorporated.
Once the cupcakes have cooled scoop icing into a piping bag fitted with a star tip or a ziplock bag if you don’t have one and snip one corner off.
Pipe swirls of icing onto the cupcakes.
Remember the heat of your hands will melt the icing in the bag so do this step quickly.
Allow the icing to set and then serve!
Article written by: Food24
Photo credit: Food24