Carrot Cupcakes

These are a sound favourite of little C's to make, and a favourite of P and F to eat. These work really well with either cream cheese or vanilla buttercream, but I prefer to leave them plain and let the little ones have them as an after school snack.


Ingredients:

• 120 - 130 mls sunflower/ vegetable / (at a push) olive oil.
• 175g caster sugar (golden works best)
• 200g self-raising flour
• 2 large eggs
• 2 tsp ground cinnamon
• 2 tsp vanilla essence
• zest of 1 LARGE orange
• 2 medium carrots coarsely grated.

Method:

1. preheat oven to 180 degrees
2. Line a muffin tray with muffin cases
3. In a large bowl whisk eggs, sugar and oil together until light and fluffy
4. Sift flour and cinnamon into the bowl and add the orange zest, vanilla and carrots. Gently mix with a metal spoon until all the flour is incorporated.
5. Cook for approx. 20 mins until springy to the touch.