My toddler is a real nuisance fusspot eater. What child isn’t at some stage right? It’s not easy feeding the little bugger darling as her eating habits are, how to put a label on it, a wee bit odd! Many kids don’t like the ‘good’ (nutritious) stuff, that’s to be expected well she doesn’t like the staple stuff either. Pasta – nope, pizza – nah, chips – na ah, aaargh!
So I have to hide stuff in the things she may eat. Like cake. I’ve labelled everything as cake for the time being just so she’ll eat it… But at least I’m not fibbing when I make these carrot cupcakes 😀 Honestly, I do consider them a labour of love. Do you know how long it takes to grate a few carrots? And please tell me I’m not the only one who manages to slice off a bit of finger at the same time?
This delicious & really easy recipe is courtesy of Tesco Real Food. Prep time is only about 20 minutes and cooking is a further 25 max.
Ingredients
- 3 medium carrots, peeled and grated
- 100g soft light brown sugar
- 80g unsalted butter, softened
- 80g golden syrup
- 2 medium eggs
- 150g self-raising flour
- 1⁄2tsp bicarbonate of soda
- 1tsp ground cinnamon
- 1 pinch of salt
Method
- Line a 12 tin cupcake tray with 8-10 cupcake cases.
- Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine.
- Whilst waiting, preheat the oven to 180°C (gas mark 4).
- Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
- Spoon into the cupcake cases and bake for 20-25 minutes until risen and a fork/knife comes out clean from the center when inserted. Remove when ready and allow to cool.
Obviously you can top them with icing, frosting, whatever you fancy. I tend not to do that bit because, well, I’m just plain lazy.
Hello, I'm the Tag Lady 