July 04, 2018
Desserts, Cupcakes, Snacks,
Eggs, Vegetables, Carrot, Add it in the lunch box, Easy/Beginner Cooking, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, July 4th, Ladies Luncheon, Mother's Day, Picnic, Potluck, Electric Mixer, Oven Bake, Flour more
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"From Recipe+ October 2017. Times are for the cup cakes and not the icing."
Preheat oven to 170C/150C fan forced.
Line 2 x 12 hole (1 tablespoon capacity) mini muffin trays with paper cases.
Sift flour and allspice into a large bowl and stir in carrot and oats and make a well at centre.
Whisk the eggs, sugar and oil in a jug and add to flour mixture, mix well to combine.
Spoon mixture into prepared trays and level surfaces.
Bake for 15 minutes or until a skewer inserted at centres comes out clean.
Stand in trays for 5 minutes, then transfer to a wire rack to cool completely.
Top each of the cooled cakes with Orange Swirl Icing.
ORANGE SWIRL ICING - using an electric mixer beat cream cheese, butter and essence in a bowl until smooth and creamy. Gradually add icing sugar and beat until combined and than add orange food colouring and swirl to create a marbled effect.
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