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Carrot Cake Cupcakes

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Carrot Cake Cupcakes
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INGREDIENTS

  • 1 cup Lucky Almond Meal
  • 1 cup plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 cup coconut sugar
  • 2 eggs, whisked
  • 2 cups grated carrot
  • ¾ cup milk
  • ¼ cup olive oil
  • 1 cup Lucky Golden Walnuts, roughly chopped

 

Cream Cheese Icing

  • 250g cream cheese
  • ¼ Greek yoghurt
  • ¼ cup maple syrup
  • 1 Tbsp lemon juice

 

LUCKY NUTS IN THIS RECIPE

Almond Meal

METHOD

  1. Preheat oven to 180°C and line a 12 hole muffin pan with patty cases.
  2. Add almond meal, sifted flour, baking powder, salt, spices and sugar to a large bowl and mix together.
  3. Add remaining ingredients, using a wooden spoon, fold together until you have an even moist batter.
  4. Evenly spoon batter between the 12 cases and bake for 25 minutes or until cooked through.
  5. Allow muffins to cool for 10 minutes in the pan before transferring to a tray to cool.
  6. While the muffins are cooling, make the icing. Add all ingredients to a bowl and beat together with an electric mixer for 3-4 minutes or until smooth and glossy. Transfer to the fridge to firm whilst the muffins cool.
  7. Once the muffins are completely cool, spoon or pipe on the icing. Decorate with mini chocolate eggs or extra chopped walnuts.

MORE

LUCKY RECIPES

  1. Preheat oven to 180°C and line a 12 hole muffin pan with patty cases.
  2. Add almond meal, sifted flour, baking powder, salt, spices and sugar to a large bowl and mix together.
  3. Add remaining ingredients, using a wooden spoon, fold together until you have an even moist batter.
  4. Evenly spoon batter between the 12 cases and bake for 25 minutes or until cooked through.
  5. Allow muffins to cool for 10 minutes in the pan before transferring to a tray to cool.
  6. While the muffins are cooling, make the icing. Add all ingredients to a bowl and beat together with an electric mixer for 3-4 minutes or until smooth and glossy. Transfer to the fridge to firm whilst the muffins cool.
  7. Once the muffins are completely cool, spoon or pipe on the icing. Decorate with mini chocolate eggs or extra chopped walnuts.
  1. Preheat oven to 180°C and line a 12 hole muffin pan with patty cases.
  2. Add almond meal, sifted flour, baking powder, salt, spices and sugar to a large bowl and mix together.
  3. Add remaining ingredients, using a wooden spoon, fold together until you have an even moist batter.
  4. Evenly spoon batter between the 12 cases and bake for 25 minutes or until cooked through.
  5. Allow muffins to cool for 10 minutes in the pan before transferring to a tray to cool.
  6. While the muffins are cooling, make the icing. Add all ingredients to a bowl and beat together with an electric mixer for 3-4 minutes or until smooth and glossy. Transfer to the fridge to firm whilst the muffins cool.
  7. Once the muffins are completely cool, spoon or pipe on the icing. Decorate with mini chocolate eggs or extra chopped walnuts.