Try your hand at baking these scrumptious sweet cupcakes to share with family and friends
Ingredients
DRY INGREDIENTS
WET INGREDIENTS
TO DECORATE
Method
Makes 10
- Preheat the oven to 180°C. Line a cupcake tray with cupcake cases – or to save paper (win!), use a Wiltshire Silicone Muffin Pan and lightly grease the moulds with vegetable oil or vegan butter.
- Add all the dry ingredients to a large bowl and mix until combined, or until there are no big lumps. Next, add in all the wet ingredients and mix until just combined.
- Spoon the batter evenly into the silicone muffin pan moulds.
- Bake in the oven for 15–20 minutes, or until a skewer can be inserted into one and comes out clean. The cupcakes should still be moist from the carrot.
- Cool the cupcakes in the pan for 5 minutes then turn out onto a wire rack.
- To make the frosting, add the cream cheese and butter to a bowl or stand mixer. Cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold its shape. Add more icing sugar for a firmer frosting.
- Use a piping bag with a star nozzle to pipe the frosting onto the cooled cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Sprinkle with the chopped walnuts and dust with cinnamon. Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Allow cupcakes to come to room temperature before serving.
Recipe and images by: Anthea Cheng
For more cute and handy bakeware and accessories, you can check out Wiltshire’s range at www.wiltshire.com.au
