Get the kids in the kitchen to explore the possibilities of baking these fun cupcakes.
Ingredients
2 cups self-raising flour, sifted
1 cup wholemeal self-raising flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
1 medium carrot, peeled, grated (see note)
1 medium granny smith apple, peeled, grated
1 cup buttermilk
1/2 cup Coles apple sauce
1/3 cup extra light olive oil
1/4 cup honey
1 egg, lightly beaten
Cream cheese frosting
250g tub extra light cream cheese, softened
1 tbsp honey
1/2 tsp ground cinnamon
Directions
Step 1
Preheat oven to 180°C/160°C fan-forced. Line 18 holes of 2 x 12-hole, 1/3 cup-capacity muffin pans with paper cases.
Step 2
Place flours in a large bowl. Sift cinnamon and baking powder over flour. Stir to combine. Make a well in centre. Combine carrot , apple , buttermilk , apple sauce , olive oil , honey and egg in a large jug. Add buttermilk mixture to well. Stir until just combined. Spoon into cases.
Step 3
Bake for 25 minutes or until lightly browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Make cream cheese frosting: Place cream cheese , honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.
