Spiced spelt and carrot cupcakes
by Miranda MacDonald
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Ingredients
Oils & Vinegars
200g of vegetable oil
Bakery
125g of wholemeal spelt flour
1 tsp baking powder
Store Cupboard
125g of self-raising flour
151g of caster sugar
50g of soft dark brown sugar
100g of icing sugar
150g of white chocolate
50g of pumpkin seeds
desiccated coconut
mini chocolate eggs
Dairy
2 eggs
200g of soft butter
1 tbsp of butter
Fruit & Vegetables
150g of carrots, grated
Spices & Dried Herbs
1/2 tsp ground ginger
1/2 tsp ground cinnamon
6 cardamom pods, break the pods and grind the seeds in a pestle and mortar (discard the pods)