CARROT AND RAISIN CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 1⁄3 cups (170 g) (6oz) flour
2⁄3 cup (130 g) (4.6oz) brown sugar
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
5 ounces (150 g) peeled carrot
1 tsp cinnamon
7 tbsp (100 g) (3.5oz) water
6 1⁄2 tbsp (90 g) (3.2oz) sunflower oil
3⁄4 cup (100 g) (3.5oz) raisins
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
Cinnamon
NUTRITIONAL VALUES
Calories: 125kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.7g
Protein: 3.1g
Sugar: 13.8g
Sodium: 160mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, baking powder, and cinnamon). The carrot should be minced. In a saucepan, bring raisins to a boil and cook for 10 minutes. Using a food processor or hand blender, strain and mince the ingredients.
To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.
To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.
