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Carrot and Sultana Cupcakes

By max best
Carrot and Sultana Cupcakes
12 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    ¾ cup plain flour
    1 tsp baking powder
    ¼ tsp cinnamon
    pinch of salt
    ¾ cup Chelsea Soft Brown Sugar

    50g butter, melted & cooled
    ⅓ cup milk
    ½ large carrot, peeled & grated
    ⅓ cup sultanas
    1 egg, beaten

Method

    Preheat oven to 160⁰C.
    Place paper cupcake liners into a muffin tray.

    Sift the dry ingredients excluding the sugar.
    Add the sugar and mix with a wooden spoon.
    Make a well in the middle of the dry ingredients.

    Mix together the remaining "wet" ingredients in a bowl including fruit.

    Pour the wet mixture into the well in the dry ingredients and beat together.
    Spoon the mixture into the cupcake liners.
    Bake for 20 minutes at 160⁰C
    Cool and ice with coloured icing and decorate as desired.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
4.53
(3 reviews)


Definitely doesn’t make 12 cupcakes, more like 8

I found that after 20min it wasn't cooked enough so left it in for an additional 20min. But apart from that....Great recipe!

Super*****

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