Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 7
Ingredients: 280 g cream cheese; 99 1/3 g powdered sugar; 89 2/3 g apple sauce; 59 1/2 g walnut; 39 4/5 g coconut, shredded; 3 egg; 1 3/4 carrot; 250 g wheat flour; 199 1/2 g raw cane sugar, fine; 159 2/3 ml vegetable oil; 80 1/2 g butter; 1 tsp baking powder; 1 tsp cinnamon, ground; 1 tsp vanilla extract; 1/2 tsp ginger, ground; 1/2 tsp baking soda

40 min

Veggie

22502

For 7 Portions

280 g

cream cheese

99 1/3 g

powdered sugar

89 2/3 g

apple sauce

59 1/2 g

walnut

39 4/5 g

coconut, shredded

egg

1 3/4

carrot

250 g

wheat flour

199 1/2 g

raw cane sugar, fine

159 2/3 ml

vegetable oil

80 1/2 g

butter

1 tsp

baking powder

1 tsp

cinnamon, ground

1 tsp

vanilla extract

1/2 tsp

ginger, ground

1/2 tsp

baking soda

salt

1. All set?

2. For the frosting, melt butter in a pot over medium heat. Cook until it turns brown, but take care not to burn it.

3. As soon as the butter smells nutty, remove pot from the heat, and leave to cool for 10 min. Then, transfer to a bowl and cool in the fridge for about 1 hour.

Carrot Cake Cupcakes

This is how you get the recipe: