These make moist cupcakes with just the right amount of sweet. I make these for kids lunch boxes and they are perfect for serving them with evening tea. I leave out the walnuts sometimes because the kids tend to pick them out, but it’s fine if you are serving them for adults, or non-fussy kids.
You can substitute oil for the butter but use about 65 ml of oil instead. You need to be careful of how liquidy the batter gets, which results in very soft sticky cupcakes sometimes. As the apples already give the cupcake a very moist crumb.
The recipe as follows
makes about 12Butter melted75 gmsSoft light brown sugar100 gmsCarrots-peeled57 gmsApples25 gmsEggs1Self Raising Flour100 gmsBaking powder1 tspWalnuts- chopped optional50 gmssaltA generous pinchVanilla essence1/2 tspCinnamon powder /Allspice½ tsp*if using oil use 60-65
Preheat the oven to 175 c. line a 12 cupcake tray with cases.
Melt butter, peel and grate the carrots and apples.
Sift the self-raising flour with salt, baking powder, and the spice powders.
Place the grated carrots, apples, brown sugar, and the melted butter in a bowl and mix really well.
Add in the sifted flour and fold in well. Don’t over mix it but make sure there are no lumps of flour in between….it does happen.
At this point add the walnuts and fold in gently .
Fill the cupcake cases half full and bake for 20-25 mins or a toothpick inserted comes out clean…
At this point do not feel tempted to eat them … let them cool a bit and transfer to a wire rack to completely cool down.
They do keep well for 4-5 days in an airtight box…but mine doesn’t really last as long, though….
They go well with a light cream cheese frosting if you wish to frost them.
Happy baking