Nespresso Carrot Cupcakes
Recipe by Nicole Snelling

Ingredients:
1 ½ Cups grated carrots
1 Cup flour
1 Cups brown sugar
½ Cup chopped pecan or walnuts, roughly chopped
1 prepared Nespresso La Cumplida Refinada espresso (40ml)
300ml Milk
2 eggs
40ml oil
1 tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp ground ginger
pinch of salt
Cream cheese frosting:
1 Nespresso La Cumplida Refinada espresso (40ml)
300ml milk
100g cream cheese, at room temperature
50g butter, at room temperature
2 Cups icing sugar, sifted
Beat the cream cheese, butter and the Nespresso espresso shot until well combined.
Gradually add the icing sugar ½ cup at a time until all the icing sugar has been incorporated.
Cooking instructions:
Preheat an oven to 180°C. Line a cupcake tin with cupcake liners.
Add the flour, cinnamon, ginger, bicarbonate of soda and salt into a mixing bowl, using a whisk, mix the ingredients to combine.
Place the sugar, eggs, prepared Nespresso latte, oil and grated carrot to a large mixing bowl, whisk the ingredients to combine well.
Fold the flour mixture into the egg mixture until combined, then fold in the chopped nuts.
Divide the batter into each cupcake liner, then bake in the oven for 15-20 minutes, or until a skewer comes out clean from the centre of each cupcake.
Allow the cupcakes to completely cool before topping each cake with some cream cheese frosting and some extra chopped nuts.
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