Shaun The Sheep Carrot Cupcakes
- Autumn
- Desserts & Baking
Bring a little Mossy Bottom magic to your baking with these delightful carrot cupcakes, perfect for all the family.
Ingredients
350g Yeo Valley Organic Vanilla Yogurt
1 tbsp icing sugar
Organic chocolate buttons, to serve
Muffins:
3 eggs
100g Yeo Valley Organic Greek Recipe 5% yogurt
150ml maple syrup
50ml Yeo Valley Organic whole milk
1 tsp vanilla extract
200g self-raising flour
1 tsp mixed spice
1 tsp baking powder
200g carrots, peeled and grated
60g raisins
1 orange, zested
Method
A few hours before starting to make the cupcakes, make the icing. Put a colander over a medium bowl and line with some cheesecloth or muslin. Add the vanilla yogurt, cover, chill and leave to strain for 2-3 hours, until you should be left with a clear liquid in the bowl and the yogurt should be firmer.
Add the strained yogurt to a bowl, with a tbsp of icing sugar. Whisk until combined and leave in the fridge to set.
Heat the oven to 180C.
Place the eggs, Greek recipe yogurt, maple syrup, milk and vanilla extract into a large bowl and whisk until the mixture is smooth.
Add the flour, mixed spice and baking powder into your wet mixture, folding until combined.
Fold in the carrots and raisins, alongside the zest of 1 orange.
Line a 12-muffin tin with cases and divide the batter between all.
Bake for 20 minutes until risen. Remove from the oven and leave to cool.
Top each cupcake with icing and add chocolate buttons, cutting a button into 4 pieces for ears.
In this recipe...
Vanilla Yogurt
10
Whole Milk
Greek Recipe 5% Fat Natural
15
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