Frosted carrot buns

 

Frosted carrot buns
269 kcal

(0)

Difficulty:easy
Preparation:55 min
Ready in:55 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
269
13%
Protein
3 g
6%
Fat
12 g
15%
Added Sugar
26 g
29%
Carbohydrates
39 g
15%
Roughage
0 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For cakes

For the cupcakes
2eggs
¾ cupssuperfine caster sugar
⅔ cupssunflower oil
1 ¾ cupsself-rising flour sifted
2 teaspoonsMixed spice
1 teaspoonground cinnamon
1 pinchground Cloves
2carrots grated
1 teaspoonvanilla extract
For the icing (frosting)
2 cupspowdered sugar
4 teaspoonshot water
2 dropsyellow Food coloring
For the decoration

Directions

1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
2 Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
3 Gently fold in the flour, spices, grated carrot and vanilla extract, until thoroughly combined.
4 Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a wire rack to cool completely.
5 For the icing: sift the icing sugar into a bowl and stir in the hot water and food colouring, to make a thick, smooth icing. Spread on top of the cakes.
6 Heat the grill. Place the cashew nuts under the hot grill until just browned. Allow to cool.
7 Place on top of the iced cakes.
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