Carrot and orange cupcakes
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12 (makes 12 cupcakes)
Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$0.45 per serve
(at time of publication)
Full ingredients list:
2 cups (270g) gluten-free self-raising flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
2 medium carrots, peeled, roughly grated
1 cup skim milk
1/3 cup light olive oil
1/3 cup (75g) firmly packed brown sugar
2 tablespoons honey
1 egg, lightly beaten
6 thin slices orange, halved
2 tablespoons apricot jam, warmed
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cases.
Step 2 Place flour, mixed spice, cinnamon, carrot, skim milk, olive oil, brown sugar, honey and beaten egg in a large bowl; stir to combine.
Step 3 Divide batter among muffin-pan cups, topping each with half an orange slice, and bake for 25 minutes. Leave cooked cupcakes to stand in muffin pan for 2 minutes; transfer to a wire rack to cool.
Step 4 Place apricot jam in a small bowl with 1 tablespoon boiling water; stir to combine. Brush cupcakes with jam mixture and serve.
About this recipe
First published: May 2014