© J Sainsbury plc 2020
Carrot cupcakes
These pretty cupcakes are fun to make and will go down a storm with kids and adults alike
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Ready in 50 minutes
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Cooking time 30 minutes
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Prep time 20 minutes
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Makes 12
Ingredients
- 175 g light soft brown sugar
- 250 g self-raising flour
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 3 eggs, beaten
- 175 ml sunflower oil
- 140 g grated carrot
- zest of 1 orange
- 432 g tin pineapple in juice, drained well and chopped
- 100 g chopped walnuts
For the icing:
- 300 g icing sugar
- 150 g softened butter
- various natural homemade colourings made from crushed blueberries, raspberries or strawberries
- 1 tbsp caster sugar
Method
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1
Preheat the oven to 180ºC, fan 170ºC, gas 4. Line a 12-hole muffin tin with muffin cases.
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2
In a large bowl, combine the soft brown sugar, flour, cinnamon and bicarbonate of soda. Make a well in the centre and add the eggs, oil, carrot and orange zest. Mix well and add the pineapple and walnuts. Stir to combine, then spoon into the muffin cases.
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3
Bake for 20 minutes or until a skewer poked in comes out almost clean. Allow the cupcakes to cool before decorating with buttercream icing.
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4
For the icing, beat together the icing sugar and softened butter. Divide among several bowls and add crushed blueberries, raspberries or strawberries. Pipe a design on to each cake and sprinkle with caster sugar that's had colouring stirred through.
