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Decadence – Not much more to say on this one. Found this recipe in a magazine ages ago and have since lost the original article. Luckily, however, I am now preserving it online:

CARROT AND PECAN NUT CUPCAKES WITH WHITE CHOCOLATE AND CREAM CHEESE ICING

375 ml cake flour
15 ml baking powder
2.5 ml salt
250 ml finely grated carrots
60 ml chopped pecan nuts
250 ml milk
90 ml sunflower oil
250 ml sugar
3 eggs
5 ml vanilla essence

Icing:

230 g smooth cream cheese(1 tub)
140 g icing sugar
80 g white chocolate
 Sift the flour, baking powder and salt together. Add carrots and nuts and mix to coat with flour. Heat milk and oil together and cool slightly. Beat sugar, eggs and essence together until creamy and light. Add flour mixture and milk and oil mixture. Mix and spoon into cupcake cases placed in a muffin tin. Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes and cool.

Icing: Beat together cream cheese and icing sugar until creamy. Add the chocolate and mix well.

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