Carrot Cupcakes by Louise Fulton Keats Thermomix Baby and Toddler Book. I made these today and they were beautiful! Ingredients 60 g almonds 180 g carrots, peeled, roughly chopped 2 eggs 2 tablespoons milk 100 g brown sugar 130 g light olive oil 150 g self-raising flour ½ teaspoon ground cinnamon Icing 150 g cream cheese 40 g icing sugar 3 teaspoons freshly squeezed lemon juice Method Preheat oven to 180°C. Line a 12-hole muffin tin with paper or silicone muffin cases and set aside. Place almonds into mixing bowl and mill 20 sec/speed 9. Set aside. Place carrots into mixing bowl and chop 10 sec/speed 7. Set aside with almonds. Place eggs, milk, sugar and oil into mixing bowl and mix 10 sec/speed 5. Add flour, cinnamon and reserved almonds and carrots, and mix 5 – 10 sec/speed 4. Divide mixture among muffin holes and bake 20 minutes or until an inserted skewer comes out clean. Leave in the tin 5 minutes before transferring to a wire rack to cool. To make icing, place cream cheese, sugar and lemon juice into mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and blend a further 10 sec/speed 4 or until mixture is smooth. Spread icing over cooled cupcakes to serve.
Posted on: Tue, 30 Jul 2013 10:15:37 +0000
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