Recipes
Carrot Cupcakes
Meal types: Desserts
Try this delicious recipe for carrot cupcakes with a difference! The Lactofree soft white cheese makes for delicious creamy icing - sure to go down a treat with kids and adults alike!
Ingredients
For the cupcakes:
½ cup pitted prunes
¼ cup hot water
1 tin crushed pineapple
1¼ cups sifted cake flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
1 large large egg white
¾ cup sugar
115g Lactofree spreadable
1 cup grated carrots
For the Lactofree Soft White Cheese Icing:
4 ounces Lactofree soft white cheese
40ml confectioners’ sugar
½ tsp vanilla extract
2 tbsp chopped toasted pecans, (optional)
Lactofree Products
Instructions
To make the cupcakes:
1. Preheat oven to 325°F. Line 12 muffin cups with paper liners or coat with cooking spray.
2. Combine prunes with hot water in a food processor, process until smooth and set aside. Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.
3. Whisk flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk egg, egg white, sugar, Lactofree spreadable and the reserved prune puree in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended. Stir in carrots and the reserved pineapple.
4. Divide the batter among the prepared muffin cups, filling them about two-thirds full.
5. Bake the cupcakes until they spring back when lightly pressed in the center (usually between 25 to 30 minutes). Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before icing.
To make the Lactofree soft white cheese icing:
6. Beat the Lactofree soft white cheese, confectioners’ sugar and vanilla in a mixing bowl until smooth and creamy.
7. Spread each cupcake with icing and sprinkle with pecans (if using).