Recipe makes around 20 cupcakes.
Cupcake ingredients
- 2 cups flour
- 1½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 4 free-range eggs
- 1 cup caster sugar
- 1 cup canola oil
- 2 cups finely grated carrots
Icing ingredients
- 2 tbs butter, softened
- 250 g full-fat cream cheese at room temperature
- 1 cup sifted icing sugar
- 1 tsp vanilla extract
Sift together the dry ingredients. Mix the wet ingredients in a large bowl and gently fold in the mixture of dry ingredients. Pour the batter into muffin tins lined with cupcake papers. Bake at 180 °C. Cooking time is 20 minutes or until the tops of the cupcakes spring back when you press lightly. Cool on a wire rack. For the icing, mix together the butter and cream cheese with an electric beater. Add the sifted icing sugar slowly, beating constantly. Add more icing sugar if you like sweeter icing. Ice the cupcakes when they are cool.
Tip
To make cute carrots to stick on top of the cupcakes, cut up some orange sweets in the shape of carrots and use green sprinkles from a carton of chocolate sprinkles for the leaves.
Try other easy recipes to add to your picnic menu
- Mini sausage rolls
- Tomato and basil tart
- Mushroom pâté
- Carrot cupcakes
- Mum’s marmite tart
- Mini bacon and mushroom frittatas
Looking for a great picnic spot?
