Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
16
- 1 cup plain flour
- 1/2 cup NESTLE TOP’N’FILL Caramel
- 125grams butter, softened
- 1 3/4 cup icing sugar mixture
- 1 cup carrots
- 1teaspoons cinnamon
- 1teaspoons bi carbonate of soda
- 100grams crushed pecans
- 3teaspoons vanilla bean paste
- 250grams cream cheese, softened
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 1 cup caster sugar
- 1/2 cup crushed pineapple, well-drained
- 1/2 cup sweetened condensed milk
Nutrition per serving
1860kJ / 443Cal
1860 Kilojoules or 443 Calories
21% of daily energy intake*
Protein
4.8grams
Fat
22.6grams
Carbs
54.8grams
Sugars
48.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan forced. Line 20 holes from two 12-hole (1/3 cup/80mL) muffin pans with paper cases.
Step 2 of 4
In a large bowl, mix sugar, flour, bicarbonate of soda and cinnamon. Make a well and add oil, sweetened condensed milk, eggs and 1 tsp vanilla and mix well. Stir in carrots, pineapple and 60g of nuts until combined. Divide mixture evenly among prepared cases (we find using an ice cream scoop to divide mixture gives even sized cupcakes). Bake for 20 minutes or until cooked. Cool.
Step 3 of 4
Meanwhile to make cream cheese frosting; using an electric mixer; beat butter and icing sugar mixture with 2 tsp vanilla bean paste together for 2 minutes or until light and creamy. Add cream cheese and beat for a further 2 minutes. Place mixture into a piping bag fitted with a large star nozzle. Pipe over cooled cupcakes.
Step 4 of 4
In a medium bowl; whisk caramel and hot water until smooth. Drizzle caramel over the tops of the frosted cupcakes. Sprinkle with 40g crushed pecans.
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