Monday, 27 May 2013

Carrot Cake Muffins

Carrot Cupcakes

Makes 12
Ingredients:For the filling
250g cream cheese
50g granulated sugar
½ tsp vanilla extract
For the batter350g plain flour, sifted
100g granulated sugar
55g dark brown sugar
1 ½ tsp baking powder
¼ tsp bicarbonate of soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

¾ tsp nutmeg
¾ tsp salt
2 eggs
180ml water
80ml vegetable oil
240ml carrots, grated
30g dessicated coconut
Method:1. Preheat the oven the 200C/400F/gas mark 6, and line a muffin tray with muffin cases.

2. In a microwave-safe bowl, heat the cream cheese on low power for 30-40 seconds. Mix in the sugar, vanilla and salt and set aside.

3. For the batter, whisk together the dry ingredients. In a separate bowl, beat together the eggs, water and oil. Fold in the dry ingredients and then fold in the carrots and coconut.

4. Place about 2 tablespoons of the batter into each muffin case, then top with a generous tablespoon of the filling and the remaining batter.

5. Bake for about 18-20 minutes in the centre of the oven, or until the tops are bouncy and a skewer inserted into the cakes comes out clean. Leave in the trays for about 5 minutes before transferring to a wire rack to cool completely, for at least half an hour.

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