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Arnott’s Bluey Carrot Cup Cakes

Arnott’s Bluey Carrot Cup Cakes

  • Servings: 18
  • Occasion: Dessert, Entertaining, Snack
  • Cooking time: 20-25 mins
  • Prep time: 20 mins
  • Chill time: n/a

Wackadoo! Arnott's Bluey Carrot Cup Cakes are here! Loved by parents and kids alike, these adorable Carrot Cake Cupcakes are moist and fluffy with a slight pinch of spice. The buttercream icing is addictive, and we won't judge you for eating it straight!

Is Banana cake more what you're after? Why not try Arnott's Bluey Banana Birthday Cake


Ingredients

Buttercream
  • 250 gm butter, softened
  • 3 cups icing sugar
  • 3 tbsp milk
  • Blue food colouring
Carrot Cupcakes
  • Arnott’s Bluey Honey and Oat Biscuits
  • 2 cups self-raising flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 cup firmly packed brown sugar
  • 2 cups grated carrot
  • 1 cup sultanas
  • 1 cup vegetable oil
  • 3 eggs, lightly beaten

Preparation

Step 1 Pre heat oven to 160C⁰ fan forced. Line a muffin tin with cases.


Step 2 Sift flour, cinnamon, mixed spice into a bowl. Add sugar, carrot, sultana’s, oil, and eggs to the bowl and mix to combine. Dived mixture into cases and bake.


Step 3 Let stand for 5 minutes then move to a wire rack to cool completely before icing.


Step 4 Buttercream – beat butter in a medium bowl with electric mixer until light and fluffy, beat in sifted icing sugar and milk or water. Add blue colouring until desired blue and spread icing over the cooled cakes and top with Arnott’s Bluey biscuits.


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