My children are a lot like yours…they don’t love veggies. So when I stumbled across these cupcakes that not only taste delicious but are healthy too, I had to share them with you!
When I bake, I like to make standard size cupcakes as well as mini muffin sized cupcakes, as quite often my boys don’t feel like an entire cupcake (I know, crazy, right?)! But it also then gives you the option of freezing a few to save for another day.
2 eggs lightly beaten
3 tablespoons of milk
1/2 cup of brown sugar
1/2 cup light olive oil
1 cup of grated carrot
1/2 cup almond meal
1 cup self raising flour
1/2 cup of grated pear
1/2 teaspoon ground cinnamon
150 gram block of cream cheese softened
1/3 cup icing sugar
3 teaspoons of lemon juice
Preheat the oven to 180 degrees and line a muffin tin with cases.
Stir in the carrot, pear and almonds.
Sift in the flour and cinnamon and stir until combined.
Divide the mixture into the cupcake cases and bake for 20 minutes or until a skewer comes out clean.
Leave to cool.
To make the icing, using an electric mixer, beat the cream cheese, icing sugar and lemon juice together until smooth, and spread over the cooled cupcakes.
This recipe was originally published at www.louisefultonkeats.com and has been modified slightly.