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Carrot Cake Cupcakes

  • BAKE: 20m
  • SERVES: 24

Ingredients

Carrot Cake Mix 500g
  • Carrot Cake Mix 500g
  • Wright’s Carrot Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoons)
  • Icing Sugar (sifted) 100g
  • Butter (softened) 75g
  • Milk 1 tspn
  • Marzipan or Sugar Paste Carrots

ADD TO BASKET

METHOD

Method (makes 24 cupcakes):

Place the Carrot Cake mix, water and oil into a bowl and mix well for 1-2 minutes.

Place 24 cupcake cases into a cupcake baking tray and spoon the cake batter evenly between them.

Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 18 – 20 minutes until golden in colour and firm to the touch.

Allow to cool completely before decorating.

To make the topping, beat the butter, icing sugar and milk together until smooth and creamy.

Spread or pipe the topping over the top of the cake creating swirls.
Add your decorative marzipan or sugar paste carrots.

“I just had to email and say how much I love your Carrot cake mix! Admitted yes I do pass it off as home baked and cram it full of extras like pineapple, raisins, chocolate and nuts and top it with a cream cheese frosting and everyone loves it :) so this email is just to say thank you I've finally found a carrot cake that I love! Regards, ”

Karen

Deb's Tips

Why not try decorating using different fruit and vegetables depending the time of year to create a seasonal effect to your cupcakes and bakes? Deb the Bread

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