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Philadelphia frosted carrot cupcakes
Prep time
 15 '
Total time
 40 '
6
Ingredients
80 g
light
muscovado sugar
100 g
self raising flour
0.5 tsp
bicarbonate of soda
0.5 tsp
ground
cinnamon
0.5 tsp
ground
ginger
1 large
egg
70 ml
rapeseed oil
100 g
carrots
, grated
75 g
raisins
zest of 1
orange
140 g
Philadelphia Light
For the frosting:
20 g
icing sugar
, sifted
Instructions
Heat oven to 180 °C/160 °C fan/gas 4. Mix the muscovado sugar, flour, bicarbonate of soda and spices in a bowl until combined. In another bowl whisk the egg and oil, then stir into the dry ingredients. Stir in the carrots, raisins and most of the zest.
Line a 6-hole muffin tin with paper cases. Divide the mix between them, then bake for 25 mins – until a skewer poked in the centre comes out clean. Cool on a wire rack.
Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.
Tips
Tip
Nutritional
Information
Typical values
Per Serving
Energy
1348.3 kj
Energy
322.0 kcal
Fat
15.4 g
Carb
40.1 g
Protein
4.8 g
Saturated fat
2.7 g
Salt
1.5 g
Dietary fibre
2.0 g
Sugars
27.3 g
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