Get the kids in the kitchen to explore the possibilities of baking these fun cupcakes.
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
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Bake 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.
- Step 4Make cream cheese frosting: Place cream cheese, honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
749 kj
Energy
5.8g
Fat Total
1.4g
Saturated Fat
2g
Fibre
5.2g
Protein
12mg
Cholesterol
228mg
Sodium
25.6g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 3/4 cup grated carrot.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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