Carrot and Pecan Cupcakes
Cuisine
Cake
Servings
12
serves
Cook Time
20
minutes
Servings
12
serves
Cook Time
20
minutes
Ingredients
125
grams
Butter
chopped, at room temperature
2/3
cup
Brown Sugar
2
Eggs
1/2
cup
Sour Cream
1 1/2
cups
Self Raising Flour
1/2
cup
Milk
125
grams
Pecans
chopped finely
2
Carrots
grated finely
Icing Sugar
to serve
Instructions
Preheat oven to 170c fan forced. Line a 12 cup muffin pan with paper cases, alternatively lightly grease.
Beat butter and sugar until pale and creamy with an electric mixer. Beat in eggs one at a time, beating well between each addition.
Add sour cream and beat on low until just combined. Fold in flour in two batches with milk. Stir in nuts and carrots.
Spoon into paper cases. Bake for 18-20 minutes, until skewer inserted in centre comes out clean. Dust with icing sugar.