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    1 min read

    Unleash the sweetness and health of snacking with the latest innovation from @my_foodie_baby - Purple Carrot Cupcakes! No more struggles of adding veggies to kids' diets, this recipe offers a tasty and effortless solution. Ideal for toddlers and kids, these cupcakes make a fun and nutritious snack that everyone in the family will love. Serve on a stylish bamboo plate for a touch of eco-friendliness. 

    YOU NEED:

     

    Light muscovado sugar – 5 oz

    Self-raising flour – 7 oz

    Bicarbonate of soda - 1tsp

    Mixed spice - 1 tsp

    Sultanas – 3.5 oz

    Eggs - 2

    Butter – 2.5 oz melted

    Carrots – 7 oz grated

     

    For the icing:

     

    Butter – 3.5 oz softened

    Cream cheese – 10.5 oz

    Icing sugar – 3.5 oz sifted

    Vanilla extract - 1 tsp

    Purple food colour - 1 tsp

     

    MAKE IT:

     

    1. Heat the oven to 356/320F fan/gas 4 and line a 12-hole muffin tin with cases.
    2. Mix the sugar, flours, bicarbonate of soda, mixed spice and sultanas.
    3. Whisk the eggs and softened butter then stir into the dry ingredients with the grated carrot.
    4. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean.
    5. Cool on a wire rack before icing.
    6. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar, food colour and vanilla.