Carrot & Coconut Cupcakes

Prep 20 mins (plus cooling) • Cook 20 mins • Makes 12.

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Prep 20 mins (plus cooling) • Cook 20 mins • Makes 12.

340 g butter cake mix •1 cup carrot, grated (2 carrots) •1/3 cup sultanas •½ cup moist coconut flakes, plus extra to decorate •1 tsp orange zest ICING •100 g cream cheese, softened •2 cups icing sugar, sifted.

1 Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with paper patty cases.

2 Prepare the cake mixture following packet instructions. Fold carrot, sultanas, coconut and zest through.

3 Spoon mixture evenly among cases until two-thirds full. Bake 15 to 20 mins, until cooked when tested. Cool in pan 5 mins, before transferring to a wire rack to cool completely.

4 ICING In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add icing sugar, beating well until dissolved.

5 Spread icing over cooled cakes and sprinkle with extra coconut.

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TIP: For a touch of spice, add ½ tsp ground cinnamon.


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