12
Recipes
Carrot and Nutmeg Cupcakes
Makes 21 mini cupcakes
¾ cup self-raising flour
½ cup brown sugar
¼ teaspoon nutmeg, ground
½ cup carrot, grated
1 x 59g egg, lightly whisked
1 tablespoon olive oil
½ cup milk
Icing
¼ cup brown sugar
¼ teaspoon cinnamon, ground
100g cream cheese
1.
Preheat the cupcake maker until the
ready light switches on.
2.
In a bowl, mix together the flour, sugar
and nutmeg until combined.
3.
Create a well in the centre and add
the carrot, egg, oil and milk.
4.
Fold ingredients through until combined.
5.
Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6.
Close the lid and cook for 7 minutes.
7.
Turn mini cupcakes out onto a cake
rack and cool.
Icing
1.
In a bowl, combine the sugar,
cinnamon and cheese until
combined. Ice cupcakes and serve.
Rosewater and Pistachio
Cupcakes
Makes 21 mini cupcakes
¾ cup self-raising flour
½ cup caster sugar
1 tablespoon pistachios, chopped
¼ teaspoon rose water essence
½ cup milk
1 x 59g egg, lightly whisked
1 tablespoon butter, melted
Icing
1½ cup pure icing sugar, sifted
2 teaspoons milk, warmed
2 teaspoons butter, melted
1.
Preheat the cupcake maker until the
ready light switches on.
2.
In a bowl, mix together the flour, sugar
and pistachios until combined.
3.
Create a well in the centre and add
the essence, milk, egg, and butter.
4.
Fold ingredients through until combined.
5.
Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6.
Close the lid and cook for 7 minutes.
7.
Turn mini cupcakes out onto a cake
rack and cool.
Icing
1.
In a bowl, combine the icing sugar,
milk and butter until combined. Ice
cupcakes and serve.
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5/12/12 2:28 PM
