Cute carrot cupcakes recipe
These cute-as-a-button carrot cupcakes are packed full of healthy grated carrot, which means not only are the sweet and pretty, but they are also good for you! The kids will LOVE these little goodies come Easter time!
Makes 12 cupcakes
- 125g coconut oil at liquid
- 3 eggs
- 2/3 cup maple syrup
- 1 1/2 cups (225g) wholemeal self-raising flour
- 4 medium carrots, grated
- 150g tin crushed pineapple in natural juice, drained
- 50g butter, softened
- 125g cream cheese, softened
- 1 cup (150g) icing sugar
- 1 tsp vanilla extract
- 10 drops natural lemon essence
- 3 green lolly snakes
- 12 dried apricot halves
- I melted the coconut oil on the defrost setting in the microwave, then let stand to cool.
- These cupcakes keep well in the fridge for up to two days.
- Don’t fancy grating carrot? Delegate – this is an ideal beginners’ task for enthusiastic young cooks.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.