Butter Iced Carrot Cakes
By Vah11
This carrot cup cakes are very easy to make and lovely to eat o the go.
1 Picture
Ingredients
- 100g/3½oz unsalted butter
- 2 eggs
- 80ml/2½fl oz milk
- 150g/5oz wholemeal flour
- 1 teaspoon baking powder
- 100g soft brown sugar
- 50g chopped walnuts
- 100g fiely grated carrot
- For the buttercream
- 300g/10½oz icing sugar
- 200g/7oz unsalted butter, softened
- a few drops food colouring
- sugar sprinkles, to decorate
Details
servings 7
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to180C/350F/Gas 4. Line a muffin tin with cup cake cases.
Step 2
Cream butter and sugar together with an electric mixer till light and fluffy. Add in beaten eggs, one at a time.Add in chopped waluts. Fold in sieved wholemeal flour with baking powder.
Step 3
Transfer the cake mixture into the cake cases. Bakes i the preheated oven for 20- 25 minutes. Cool on a wire rack.
Step 4
Meanwhile, for the buttercream, cream the icing sugar and butter with an electric mixer in a bowl until smooth. Add colouring.
Step 5
To decorate the cupcakes, fill a piping bag with colour icing (fitted with a large star nozzle.)
To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles
Eat the cakes while they are fresh.Use various colour icig to decorate the cakes
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