EASTER CARROT CUPCAKES
(Recipe makes 42 Cupcakes)
Total Weight: 2.200
Group II
Ingredient
KG
Icing sugar
0.500
Margarine
0.400
Total Weight: 0.900
- Place all of the ingredients from Group I into a mixing bowl and using a flat beater, mix well until the batter is fluffy.
- Prepare the muffin trays with muffin cups.
- Fill each muffin cup with 50g of muffin batter.
- Bake at 180˚C for 25 – 30 minutes.
- Remove from the oven and allow to cool.
- Place all of the ingredients from Group II into a mixing bowl and mix on fast speed until the mixture forms a buttercream icing.
- Pipe 20g of buttercream icing onto each cupcake and decorate as desired.
