Despite being on my Healthy Living Week, life still happens and in this case, life included baking Carrot Cake Cupcakes. It was Christina’s 3 year Bramble’versary and Carrot Cake is her favorite dessert. Lucky for me, Facebook Fan Lyn S. from New South Wales had a recipe to share with me.
The recipe is from a small Australian cookbook called Jam Packed by Lana and Delia Raizon, published by The Five Mile press.
1 cup self raising flour
1 cup dark brown sugar
1/2 teaspoon cinnamon
2 eggs lightly beaten
4 tablespoons butter, melted (If you like a more moist cupcake, I’d recommend 6, FYI)
2 carrots, peeled and grated (Add an extra carrot if you loooove carrots)
1/2 teaspoon vanilla extract
1 tablespoon cream cheese
1 cup icing sugar, sifted
1 teaspoon lemon juice
1 teaspoon boiling water
shredded coconut, toasted, to decorate
1 tablespoon butter (my addition)
Mix all the dry ingredients together, mix the wet ones in. Preheat oven to 350. Bake cupcakes for 17 to 22 minutes depending on strength of oven. Whip all frosting ingredients together.
Secret Anne-Marie’s-Mom-Trick: to check if the cupcakes are done, stick a sharp knife in it. If it comes out clean, the cupcakes are done. If it comes out ‘wet’, you know it needs to cook another few minutes.
When cupcakes are done, let fully cool before frosting.
As for me and my Healthy Living Week? Well, I had a delicious and oh-so-filling Baked Sweet Potato with nothing on it while making the cupcakes. It wasn’t quite a cupcake but there’s nothing more sweet than making a promise to yourself and sticking to it.