MORE - Carrot and Pecan Nut Cupcakes with White Chocolate and Cream Cheese Icing

 Andrea, in the More reservations office, is actually a chef by trade. She often brings her homemade treats to the office for us to sample. These are delightful cupcakes are very popular and you'll be lucky if there is one left by the end of the day!

INGREDIENTS:
375 ml cake flour
15 ml baking powder
2.5 ml salt

5ml cinnamon

250 ml finely grated carrots
60 ml chopped pecan nuts
250 ml milk
90 ml sunflower oil
250 ml sugar
3 eggs
5 ml vanilla essence
Icing
1 x 230 g tub Lancewood smooth cream cheese
140 g icing sugar
80 g white chocolate, melted

METHOD: Sift the flour, baking powder, cinnamon and salt together. Add carrots and nuts and mix to coat with flour. Heat milk and oil together. Cool slightly. Beat sugar, eggs and essence together until creamy and light. Add flour mixture and milk and oil mixture. Mix and spoon into cupcake cases placed in a muffin tin. Bake in a preheated oven at 180°C for 15 - 20 minutes. Cool.

ICING
Beat together cream cheese and icing sugar until creamy. Add the chocolate and mix well.

Andrea proudly presents her cupcake



PJ and Ashley couldn't resist the cupcakes!