Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
12
Fondant carrots
- 50grams white fondant
- 2 drops red and white food colouring
- 2 sprigs rosemary, to decorate
- 1 1/2 cups Lucky Almond Meal
- 3/4 cup firmly packed brown sugar
- 1teaspoons baking powder
- 2teaspoons allspice
- 1/2 cup vegetable oil
- 2 free range eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 large carrots, coarsely grated
- 3/4 cup Lucky Golden Walnuts, coarsely chopped, plus 1 tbs extra, finely chopped
- 500grams cream cheese, softened
- 1/4 cup caster sugar
Description
Master these delectable walnut-studded, carrot cake-inspired cupcakes, topped with cream-cheese frosting, to make treat time your shining moment!
Method
Step 1 of 4
Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3-cup-capacity muffin pan with cases. Combine almond meal, brown sugar, baking powder and allspice in a large bowl.
Step 2 of 4
Whisk oil, eggs and sour cream in a large jug. Stir in carrot and walnuts. Stir egg mixture into almond-meal mixture until just combined. Spoon into prepared holes. Bake for 35 minutes or until a skewer comes out clean. Cool slightly, then transfer to a wire rack to cool completely.
Step 3 of 4
Using an electric mixer with the whisk attachment, beat cream cheese in a large bowl until smooth. Beat in caster sugar until combined. Transfer into a piping bag fitted with a 2cm star nozzle. Pipe icing onto muffins.
Step 4 of 4
To make fondant carrots, add a few drops of food colouring to fondant, then knead to tint orange. Divide fondant into 12 portions, then shape into carrots. Top carrots with rosemary. Decorate muffins with carrots and extra chopped walnuts.
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