SPICED CARROT AND ORANGE CUPCAKES
Category
Classical & MKD Recipes
Fat: 164.61g Protein: 47.45g CHO: 18.13g Kcal: 1744 MKD 18.13g CHO TOTAL 2.26g CHO PER CUPCAKE
Notes
Mo’s tip: SUKRIN GOLD is a brown sugar substitute with a lovely flavour and adds to
the texture of cakes, but you can substitute with your preferred sweetener.
To make this a Halloween party treat, I used foil lined cake cases with a
cobweb design, and some little plastic spiders, care will be needed when
removing the spiders, before eating of course!! – both came from Amazon.
This makes 8 cupcakes giving: 20.56g fat / 5.93g protein / 2.26g CHO
Ingredients
- 150g Egg
- 105g Ground almonds
- 30g Olive oil
- 4g Orange zest
- 6g Psyllium husk
- 90g Carrots
- 100g Soft cheese – PHILADELPHIA FULL FAT
- 4g Orange juice – freshly squeezed
- 50g Butter
- 45g Sweetener - SUKRIN GOLD
- 40g Icing sweetener
- You will also need 4g ground ginger and 6g of BARKAT baking powder.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5
- Reserve the Philadelphia, butter, orange juice and ICING sweetener.
- Grate the carrot and orange zest finely, then weigh it.
- Mix together the SUKRIN GOLD, ground almonds, Barkat, orange zest, carrot and ginger.
- Beat the egg and olive oil together then add to the other ingredients.
- Mix well, divide equally between 8 cupcake cases if you are using FOIL lined ones or cupcake moulds. Cook for approximately 15-20 minutes.
- Make the cream cheese topping by beating together the butter and icing sweetener until really fluffy, then mix in the Philadelphia and orange juice.
- When the cakes are cold, divide the butter icing equally and spread on top, or you can pipe a swirl on top.
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CLICK HERE FOR DISCOUNTS.