Carrot and orange cupcakes
Serves: 12 (makes 12 cupcakes)
Time to make: 45 mins
Hands-on time: 20 mins
Total cost: $6.60 / $0.55 per serve
(at time of publication)
Ingredients
- 2 cups gluten-free baking mix (we used Healtheries)
- 1 ½ teaspoons baking powder
- 1 teaspoon mixed spice
- ½ teaspoon cinnamon
- 2 medium-sized carrots, peeled, roughly grated
- 1 cup trim milk
- ⅓ cup light olive oil
- ½ cup (75g) firmly packed brown sugar
- 2 tablespoons liquid honey
- 1 egg, lightly beaten
- 6 thin slices orange, halved
- 2 tablespoons apricot jam, warmed, to glaze
Instructions
1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with paper cases.
2 In a large bowl place all ingredients (except orange slices and jam) and stir to combine.
3 Divide batter among muffin-tin holes, topping each with half an orange slice and bake for 25 minutes. Leave cooked cupcakes to stand in muffin tin for 2 minutes. Transfer to a wire rack to cool.
4 Place apricot jam in a small bowl with 1 tablespoon boiling water. Stir to combine. Brush cupcakes with jam mixture and serve.
Variations
For those who have coeliac disease: Check baking powder and spices are gluten free.
Nutrition Info (per serve)
Kilojoules 670kJ
Calories 159cal
Protein 2g
Total fat 7g
–Saturated fat 1g
Carbohydrates 20g
–Sugars 13g
Dietary fibre 1g
Sodium 120mg
Calcium 50mg
Iron 0.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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