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person 12 muffins
time 20 minutes



  • 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


  • 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


    1. Preheat the oven to 180 degrees.
    2. Mix all the ingredients in a bowl, adding the milk last and gradually stirring in with a spoon.
    3. 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.
    4. Bake for 20 minutes.
    5. Check they are cooked through by inserting a metal skewer in to the centre of the muffin and ensuring that it comes out clean.


    1. Mix together with a fork the butter, icing sugar and water until smooth (Add the water gradually until desired consistency reached.
    2. Place the buttercream in to a piping bag and pipe on to each cupcake.
    3. Decorate using the sugared balls.

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