Ricotta Cream Carrot Cupcakes
Ingredients
1.5 cup wholemeal plain flour
1 teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
3 eggs
0.66 cup sunflower oil
2 teaspoon vanilla extract
0.33 cup Natvia
1 teaspoon finely grated orange rind
1.5 cup grated carrot, firmly packed
0 Finely shredded orange rind - to decorate
250 g Ricotta Cream
125 g light cream cheese
2 tablespoon Natvia
1 teaspoon finely grated orange rind
2 teaspoon orange juice
Method
- Line a muffin tray with muffin cups and preheat oven to 180°C.
- Sift flour, soda, and cinnamon in a large mixing bowl. Return husks to bowl and set aside.
- Combine eggs, oil, vanilla, and Natvia in a seperate bowl, along with orange zest.
- Whisk mixture until creamy, and then add to flour mixture.
- Stir wet and dry mix thoroughly and then add the grated carrot.
- Bake the cupcakes for at least 15 - 20 minutes at 180°C.
- To make the Ricotta Cream topping: Beat the fresh ricotta, cream cheese, Natvia, and 1 tsp grated orange zest and 2 tsp orange juice.
- Once evenly combined, spread the ricotta cream over the tops of the freshly baked carrot cupcakes.
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