Carrot cake cupcakes
Makes: 12 cupcakes
Ingredients
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk
100g carrot, peeled and finely grated
50g pecan nuts, roughly chopped
Cream cheese icing:
100g butter, softened
160g plain cream cheese
240g icing sugar, sifted
Directions
Preheat your oven to 160°C (convection mode) and line a standard 12-hole muffin tray with cupcake liners.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until combined. Add the cake mix and whisk to form a smooth batter, then gently stir through the grated carrot and pecan nuts.
Divide the batter between the cupcake liners and bake for 20-25 minutes or until cooked through when tested with a skewer.
Leave the cupcakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and creamy, then mix in the cream cheese until smooth. Add the icing sugar in two batches and beat until just combined to from a smooth, creamy icing.
Spread or pipe the cream cheese icing on top of the cooled cupcakes and garnish with some extra chopped pecans.
Tip: Prevent the bases of your cupcakes liners from getting greasy during baking by placing a few grains of raw rice underneath each one in the tin.Â
Ingredients
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk
100g carrot, peeled and finely grated
50g pecan nuts, roughly chopped
Cream cheese icing:
100g butter, softened
160g plain cream cheese
240g icing sugar, sifted
Directions
Preheat your oven to 160°C (convection mode) and line a standard 12-hole muffin tray with cupcake liners.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until combined. Add the cake mix and whisk to form a smooth batter, then gently stir through the grated carrot and pecan nuts.
Divide the batter between the cupcake liners and bake for 20-25 minutes or until cooked through when tested with a skewer.
Leave the cupcakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and creamy, then mix in the cream cheese until smooth. Add the icing sugar in two batches and beat until just combined to from a smooth, creamy icing.
Spread or pipe the cream cheese icing on top of the cooled cupcakes and garnish with some extra chopped pecans.
Tip: Prevent the bases of your cupcakes liners from getting greasy during baking by placing a few grains of raw rice underneath each one in the tin.Â
Ingredients
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk
100g carrot, peeled and finely grated
50g pecan nuts, roughly chopped
Cream cheese icing:
100g butter, softened
160g plain cream cheese
240g icing sugar, sifted
Directions
Preheat your oven to 160°C (convection mode) and line a standard 12-hole muffin tray with cupcake liners.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until combined. Add the cake mix and whisk to form a smooth batter, then gently stir through the grated carrot and pecan nuts.
Divide the batter between the cupcake liners and bake for 20-25 minutes or until cooked through when tested with a skewer.
Leave the cupcakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and creamy, then mix in the cream cheese until smooth. Add the icing sugar in two batches and beat until just combined to from a smooth, creamy icing.
Spread or pipe the cream cheese icing on top of the cooled cupcakes and garnish with some extra chopped pecans.
Tip: Prevent the bases of your cupcakes liners from getting greasy during baking by placing a few grains of raw rice underneath each one in the tin.Â
Ingredients
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60ml) vegetable oil
¼ cup (60ml) milk
100g carrot, peeled and finely grated
50g pecan nuts, roughly chopped
Cream cheese icing:
100g butter, softened
160g plain cream cheese
240g icing sugar, sifted
Directions
Preheat your oven to 160°C (convection mode) and line a standard 12-hole muffin tray with cupcake liners.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until combined. Add the cake mix and whisk to form a smooth batter, then gently stir through the grated carrot and pecan nuts.
Divide the batter between the cupcake liners and bake for 20-25 minutes or until cooked through when tested with a skewer.
Leave the cupcakes to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. Cream the butter with an electric hand mixer until pale and creamy, then mix in the cream cheese until smooth. Add the icing sugar in two batches and beat until just combined to from a smooth, creamy icing.
Spread or pipe the cream cheese icing on top of the cooled cupcakes and garnish with some extra chopped pecans.
Tip: Prevent the bases of your cupcakes liners from getting greasy during baking by placing a few grains of raw rice underneath each one in the tin.Â
