Great fun with Larry and Kylie on The Morning Show this morning, cooking one of my fave recipes – carrot cupcakes with lemon cream cheese icing . The recipe is in my new Thermomix book and I’ve also popped it below. It’s a lovely easy one to make with your toddler or preschooler (they’re bound to be tidier than Larry!) and it’s way more nutritious than your average butter cupcake. The Thermomix saves you the work of grating the carrots and makes the whole thing a cinch. Plus you’ll get the smoothest ever icing in a matter of seconds. So very yum. Hope you enjoy – would love to see any pics of your creations!
Here’s the clip if you fancy watching – it was a narrow escape from spoon feeding Larry – phew! That could have raised a few eyebrows
And for you lucky Thermomix owners, here’s the recipe …
Carrot Cupcakes with Lemon Cream Cheese Icing
60 g almonds
180 g carrots, peeled, roughly chopped
2 tablespoons milk
100 g brown sugar
130 g light olive oil
150 g self-raising ﬂour
½ teaspoon ground cinnamon
150 g cream cheese
40 g icing sugar
3 teaspoons freshly squeezed lemon juice
Preheat oven to 180°C. Line a 12-hole muﬃn tin with paper or silicone muﬃn cases and set aside. Place almonds into mixing bowl and mill 20 sec/speed 9. Set aside.
Place carrots into mixing bowl and chop 10 sec/speed 7. Set aside with almonds.
Place eggs, milk, sugar and oil into mixing bowl and mix 10 sec/speed 5. Add ﬂour, cinnamon and reserved almonds and carrots, and mix 5 – 10 sec/speed 4. Divide mixture among muﬃn holes and bake 20 minutes or until an inserted skewer comes out clean. Leave in the tin 5 minutes before transferring to a wire rack to cool.
To make icing, place cream cheese, sugar and lemon juice into mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and blend a further 10 sec/speed 4 or until mixture is smooth. Spread icing over cooled cupcakes to serve.