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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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Ingredients

• 125 g butter, melted
• ¾ cup sugar
• ¼ cup brown sugar
• 2 eggs
• 1 ¼ cup flour
• ½ teaspoon salt
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• 1 cup (250g) grated carrot
• ½ cup sultanas
• ½ cup chopped walnuts
• For the frosting –
• 50 g butter, softened
• ½ cup crunchy peanut butter
• 125 g cream cheese, softened
• 2 cups icing sugar

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Method

Preheat oven to 180°C.  Line a standard 12 cup muffin tin with paper cupcake liners.

Beat the butter, sugars and eggs together.  Mix in other ingredients.  Divide mixture into the cupcake liners.  Bake for 18 – 20 minutes.  Cool in the tin until completely cold.  Frost with Peanut Butter Frosting.

For the frosting –
Using an electric mixer, beat al ingredients until smoothly combined.  Spread on cold cupcakes.