Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!Shop Now
4 carrots peeled and grated
2 medium eggs
7oz caster sugar
125ml Cold Pressed Rapeseed Oil (Mr.Hugh's of course!)
1 tsp vanilla extract
2 oz chopped walnuts
6 oz plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
Preheat oven to 170 degrees
In a bowl whisk together carrots, eggs, sugar, oil, buttermilk, vanilla and walnuts.
In another bowl sieve flour, baking powder, baking soda, salt, cinnamon and ginger.
Stir flour mixture into carrot mixture until well combined.
Divide batter among muffin cases, filling each 3/4 full.
Bake on middle shelf for 25 mins
Allow cupcakes to cool completely before icing.
For cream cheese frosting: Beat 50g butter, 180g cream cheese and 200g icing sugar until smooth.
Pipe cream cheese frosting onto cooled carrot cupcakes!
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
A healthier version of the Easter/Spring-time essential!
Try these raw, vegan and gluten-free sweet treats over Easter!