Carrot and Apple cupcakes
Ingredients - Makes 15 cupcakes
125g carrots (2 large), grated
2 English apples grated
225g self raising flour
2 tsp baking powder
140g light muscavado sugar
2 Free range eggs beaten
140ml sunflower oil
1 1/2 tsp cinnamon
1/2 tsp nutmeg, freshly grated
30g walnuts, chopped
For the topping
30g full fat soft cheese
30g soft margarine
125g icing sugar
a few drops almond essence
walnut halves to decorate
Cooking Instructions
CARROT AND APPLE CUPCAKES
1. Pre-heat oven to 175C/ 350F/ Gas Mark 4.
2. Measure all the cake ingredients into a mixing bowl and mix together
thoroughly.
3. Spoon mixture into cupcake cases, about two thirds full.
4. Bake for 25 - 30 minutes. A skewer inserted into the cakes should pull out
clean when these are cooked.
5. Leave to cool on a wire rack. Combine the topping ingredients and mix well.
Decorate cakes and top with a walnut halve.
These must be stored in the fridge because of the buttercream icing.
CARROT AND APPLE PICK YOUR OWN SEASON
At Garsons Pick Your Own Farm we grow the Ideal Red variety of carrots, available from
June to October. Apples grown on the farm include Discovery, Bramley, Katy and Cox,
cropping in August and September.
All items are subject to availability © Garsons 2009, Winterdown Road, West End, Esher, Surrey, KT10 8LS