Halloween Carrot Cupcakes

    40 minutes

    A simple yet yummy cupcake recipe the Halloween kicks in with the decorations. Get creative with the pumpkin faces.

    4 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 200g sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 4 eggs
    • 1 cup (250ml) vegetable oil
    • 7 tablespoons honey or golden syrup
    • 325g grated carrots
    • Icing
    • 200g cream cheese icing
    • orange food colouring paste
    • green food colouring paste
    • 1 tube black writing icing

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C.
    2. In a large bowl combine the flour, sugar, baking flour, bicarb soda, cinnamon and salt.
    3. In another bowl whisk eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in carrots. Fill a greased or paper-lined muffin tin 2/3 full.
    4. Bake for 20-25 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tray to cake rack.
    5. Take 2/3 of the cream cheese icing and ice the cooled cakes. Divide the remaining icing, colouring 1/3 green and 2/3 orange.
    6. Using a icing bag or a plastic bag with the corner cut off pipe the orange icing onto the iced cupcakes making a round pumpkin shape. Doing the same with the green icing make a little stem and leaf at the top of each pumpkin. Draw faces onto the pumpkins with the black writing icing.

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