Since doing a cupcake class with the wonderful Cathie from melbourne epicure a couple of weeks back I've been a little obsessed. Not only with making cupcakes but with playing around with recipes.
I've had no complaints about my red velvet but I think they still need a little tweaking.
I'm attempting to keep my cakes low fat and healthy for little munchkins but still tasty.
I'm sure I'm not the only one that would reach for a chocolate cupcake over carrot, but I promise you, these are REALLY good. Thumbs up all round. I suppose you could even have two!! If I was being totally honest I would admit that I just wanted a healthy cake option so I could load up the cream cheese icing.
- 225g self-raising flour
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 75g sultanas
- 50g brown sugar
- 115g grated carrot
- 1 TBsp olive oil ( I would have replaced this with apple sauce, but was all out)
- 2 eggs, lightly whisked
- 250g yoghurt
I have to be honest, I didn't measure my ingredients for this.I just beat the cream cheese I had and added icing sugar until I got the right consistency, with a drop of vanilla essence. In hind sight I would probably just squeeze in some lemon juice.
Preheat oven to 160°C (fan forced).
Line twelve 80ml muffin pans with paper cases. ( My mix made 12 "normal" size plus 10 minis.
Sift the flour, mixed spice and bicarbonate of soda into a bowl. Stir in sultanas, sugar and carrot. Make a well in the centre.
- Whisk together the yoghurt, egg and oil in a jug. Pour into the flour mixture and stir to combine. Spoon mixture among cases. Bake in oven for 20 minutes or until a skewer inserted into centres comes out clean. Transfer to a rack to cool.
- To make frosting beat cheese and icing sugar until smooth and stir through vanilla essence
- Spread cakes with cream-cheese frosting and dress with crushed walnuts.
- Eat and enjoy
- Try to stop at just 1
Bonus : They get Sadie's seal of approval!!!
For every success there is a failure. I had my very first attempt at making Macarons. BIG FAIL!!!