Baking has always been a big passion of mine ever since I was a little girl. My maternal grandmother and I were extremely close and we baked together regularly. Also my mum gave me free rein in our kitchen at home to concoct recipes and desserts. I remember winning a Scotbloc competition as a child by inventing a recipe which had to incorporate their chocolate. It was a biscuit base tray bake with orange filling and covered in Scotbloc orange flavoured chocolate.
This apple & carrot cupcake recipe is one of my absolute favourites and I’ve taken step by step pics to let you see how easy it is.

Ingredients are as follows-

175g Self raising flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Two large eggs
135g granulated sugar
Two thirds cup sunflower oil
Half teaspoon vanilla extract
Cup grated apple
One and a third cups grated carrots

Cream cheese frosting-

Half teaspoon vanilla extract
Quarter cup soft butter
4oz full fat cream cheese
Two and a quarter cups icing sugar

Bake for approx 20 mins at 180 degrees

 

Instructions

Sieve flour, cinnamon and baking soda into a bowl.

In another bowl whisk eggs then add in sugar, oil and vanilla extract and continue to whisk until frothy.

I recommend using a high quality vanilla extract such as Neilsen-Massey from Lakeland.

Fold flour mix into the other mixture and then add the grated carrot, apple and chopped walnuts and fold in until mixed.

For best results I use muffin cases in a muffin tin as a normal cupcake baking tray is too shallow. This time I used Liberty cases from Meri Meri.

Divide mixture into around 18 cases and place in oven for around 15 -20 minutes until cooked through (test with skewer).

Place on cooling tray

For the frosting put vanilla extract, butter and cream cheese into a bowl and whisk until smooth.

Add sifted icing sugar and fold in before whisking again until smooth.

Pipe frosting onto cooled cupcakes and decorate with chocolate carrots (I got mine in the baking aisle in Asda).

Finally…..put the kettle on and enjoy!!! xxx