12 muffins
20 minutes
Ingredients
Muffins
- 180 g flour – all purpose
- 150ml almond milk
- 1 tsp baking powder
- 1 tsp baking soda
- 80mls vegetable oil (this recipe used coconut)
- 1 x large carrot grated
- 1 tsp orange zest
- 40g dark cocoa powder
- 1 tsp ground cinnamon
- 130g caster sugar
- ½ tsp vanilla extract
- Cake cases
Topping:
- 100g butter
- 120g icing sugar
- 20 drops green food colouring (add gradually until you reach desired colour)
- 1-2 tbs water
- Sugared balls / stars for decoration
Preparation
- Preheat the oven to 180 degrees.
- Mix all the ingredients in a bowl, adding the milk last and gradually stirring in with a spoon.
- Add the mixture in even quantities to cake cases placed in the Pyrex Magic muffin tray, ensuring to leave a little space above the mixture to allow for rising. Or you can grease the muffin tray and add the mixture directly into the tray.
- Bake for 20 minutes.
- Check they are cooked through by inserting a metal skewer in to the centre of the muffin and ensuring that it comes out clean.
Topping
- Mix together with a fork the butter, icing sugar and water until smooth (Add the water gradually until desired consistency reached.
- Place the buttercream in to a piping bag and pipe on to each cupcake.
- Decorate using the sugared balls.
