I promised to share the recipe for Brussels Sprouts cupcakes, and true to my word here it is to delight and amaze your friends and family with at Christmas.
Cupcakes
2 eggs
125g Sugar
1 tsp Cinnamon
100 ml vegetable oil
125g Self raising flour
125g carrots
125g sprouts
35g Walnuts
20g raisins
40g dried coconut (I used some wonderful coconut flakes I got in Marks and Spencer -they're FAB)
1 tsp fresh ginger grated (I didn't use fresh)
1/2tsp vanilla essence
Preheat your oven to 180°C, I have a fan oven so it's about 160ish. Line your cupcake baking tray with 12 cupcake cases.
Beat the eggs, sugar and oil for a couple of minutes, add the flour, cinnamon, ginger and vanilla essence and carry on mixing for a minute.
Fold in the grated carrots, sprouts walnuts, raisins and dried coconut. Divide your mix into your cupcakes cases. I use an ice cream scoop for this but you could use a tablespoon.Cook in your preheated oven for 20-22mins, (until a cake proddy thing like this inserted into a cupcake comes out dry).
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| Naked sprouts cupcake |
Frosting
40g unsalted butter, at room temperature
100g full fat cream cheese
250g sifted icing sugar
1/2 tsp cinnamon (or to taste)
Cream the butter and cream cheese together for a couple of minutes. Add the icing sugar (I do this bit by bit to minimise icing sugar covering my entire kitchen) and beat for about 2 minutes until smooth.
So far people I've made these for have either loved or hated them. They are definitely something worth making if you want to make something different.
If you do make them please let me know what people thought!
