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Description
The Easter bunny would approve of these carrot cupcakes, and parents will approve of the veg content too! Our kids really enjoy making them (and eating them) at any time of year, not just Easter. This recipe makes around 12, depending on the size of your cases.
Ingredients
- 200g carrots (about three), grated
- 80g unsalted butter
- 1 egg
- 100g light brown sugar
- 150g self-raising flour
- ½ teaspoon bicarbonate of soda
- 2 tablespoons golden syrup
- Pinch of salt
- Sprinkle of cinnamon
Method
- Preheat the oven to 180 degrees and put cupcake cases in a tray (we use a Yorkshire pudding tray).
- In a pan, melt the butter and golden syrup over a medium heat.
Once melted, remove from the heat and stir in all the other ingredients until mixed. - Fill the cupcake cases evenly with the mixture and put in the oven
Bake for 18 - 25 minutes (depending on your oven). Keep an eye on them and remove when golden and well risen. - Once slightly cooled, put onto a wire rack.
- Decorate as you like - we made some buttercream but you can ice as you like, add Easter eggs or pile on the sprinkles!
