Cute Carrot Cupcakes
- RECIPE MAKES: 16 Mini Cupcakes
- PREP TIME: 10 Minutes
- COOK TIME: 15 - 20 Minutes
Preheat oven to 200°C/fan 180°C/gas mark 6.
Place margarine, sugar and vanilla essence in a large bowl, beat for 1-2 minutes until light in texture and creamy coloured.
Add Fate Low Protein All-Purpose Mix, egg replacer, mixed spice, ProZero and baking powder. Beat until a smooth batter is formed.
Fold in carrot, mixed peel and sultanas to cake batter.
Using a mini muffin tray (34cm x 23cm) divide the mixture into the muffin holes and bake for 15-20 minutes.
Leave to cool and then turn out on to a cooling rack.
Mix Violife and icing sugar to form a smooth topping.
Once cakes have cooled, spread topping evenly over the top of each cupcake.
Silicone mini muffin trays work well!
This recipe is freezable!
Refer to labels for allergens and other product information.
ProZero and Fate Low Protein All-Purpose Mix are foods for special medical purposes. This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.
Top Tip:
Icing sugar adds a little sweetness to the topping!
- Cupcake
- 50g Soft margarine
- ¼ tsp of Vanilla essence
- 115g Fate Low Protein All-Purpose Mix
- 1tsp Egg replacer
- ½ tsp Mixed spices
- 1 tsp Baking powder
- 100ml ProZero
- 40g Carrots, peeled & grated
- 20g Mixed peel
- 40g Sultanas, chopped
- Topping
- 50g Violife Creamy Original
- 10g Icing sugar (optional)
