Carrot & Zingy Lime Cupcakes + Mary Berry Homeware Competition
jamandcream
jamandcream
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Ingredients

  • 15-2017 Carrot and Zingy Lime Cupcakes for Easter
  • 3 Carrots, grated
  • 100 g Light Brown Sugar
  • 80 g Golden Syrup
  • 80 g Butter
  • 2 Eggs, beaten
  • 150 g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Cinnamon Double Cream
  • Zest 1/2 Lime For the Icing
  • 100 g Butter, softened
  • 300 g Cream Cheese
  • 100 g Icing Sugar
  • 1/2 TSP Vanilla Extract
  • Instructions

Instructions

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