Collagen Carrot Cupcakes 🥕

Ingredients

Makes 12 cupcakes Mixture:

• 130g all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 148ml vegetable oil
• 100g brown sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 95g brown sugar
• 1 tbsp cinnamon
• 150g grated peeled carrots
• 50g chopped pecans
• 33g raisins

Icing:

• 140g icing sugar
• 225g cream cheese at room temperature
• 80ml whipping cream
• Add your preferred amount of glow+ or flex+
• Any decorations for the top!

Method

• Grab a cupcake tray and line it with cupcake cases.
• Preheat the oven to 180°C.
• Whisk flour, baking soda, salt, and cinnamon in a medium until all blended.
• Add the eggs one at a time and stir until the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Add batter to the cupcake cases making sure to not overfill them or they will spill over.
• Bake until the top becomes springy when touched and when a toothpick is inserted into the cupcake it comes out clean.
• Leave to cool completely before icing.
• In a large bowl add all the icing ingredients and whisk until whipped cream consistency.
• Add the icing to your cupcakes and the decorations.
• Serve them up and enjoy!