Organic Coconut Sugar
Made from the nectar of the...
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Cupcakes
Carrot Cupcakes
30 mins
15 mins
Easy
12
These carrot cupcakes with melt-in-your-mouth vanilla cream cheese icing are simply irresistible. Made for sharing!
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- Ingredients
- Method
Ingredients
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea Organic Coconut Sugar
- 1 tsp cinnamon
- 1 tsp Edmonds Baking Soda
- ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 ½ cups grated carrot
- ⅓ cup sultanas
- ⅔ cup Olivani Olive Oil
- 2 eggs, lightly beaten
Icing
- 110g Meadow Fresh Cream Cheese
- 60g butter, softened
- 2 cups Chelsea Icing Sugar
- 1 tsp vanilla essence
- Chopped walnuts and edible flowers, to decorate (optional)
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
elizabeth
too easy, so good
5
Julz
Made this with seven year old daughter. Easy to follow, she could measure everything, and these are the most delicious and moist cupcakes I've ever had!!!! Amazingly yummy!
5
Method
Preheat oven to 180°C bake. Line a 12-hole muffin or cupcake tin with paper cases.
Combine the Edmonds Standard Grade Flour, Chelsea Organic Coconut Sugar, cinnamon, Edmonds Baking Soda, Edmonds Baking Powder and salt in a bowl. In a separate large bowl, mix together the grated carrot, sultanas and Olivani Olive Oil. Add the flour mixture and stir until just combined. Add the beaten eggs and mix in, stirring as few times as possible.
Divide the mixture evenly between the paper cases. Each case should be approximately two thirds full. Bake for 15 minutes, until cupcakes are golden brown and the tops spring back when lightly pressed. Transfer to a wire rack and leave to cool.
Icing : Beat the Meadow Fresh Cream Cheese and Tararua Butter together with an electric mixer until smooth. Slowly beat in Chelsea Vanilla Flavoured Icing Sugar until you have a light, fluffy icing. Transfer to a piping bag and pipe evenly onto the cooled cupcakes. Top with chopped walnuts and edible flowers, if desired.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
2
What did you think of this recipe?
elizabeth
too easy, so good
5
Julz
Made this with seven year old daughter. Easy to follow, she could measure everything, and these are the most delicious and moist cupcakes I've ever had!!!! Amazingly yummy!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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