Apple&Carrot Cakes

Carrot and apple cupcakes with cream cheese frosting

Cooking Time
40 minutes
Makes
18

Ingredients

2 cups self-raising flour, sifted
1 cup wholemeal self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 medium carrot, peeled, grated (see note)
1 medium granny smith apple, peeled, grated
1 cup buttermilk
1/2 cup 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 tablespoon honey
1/2 teaspoon ground cinnamon

Method

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.

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.

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.

Make cream cheese frosting: Place cream cheese, honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.

Notes

You'll need 3/4 cup grated carrot.