Have your cupcake and eat it too. These High Fibre Wholewheat Carrot Cupcakes are an easy (and delectable) way to up your daily fibre, all rustled up in minutes
Fibre plays a key role in keeping your digestive system happy by feeding the good bacteria in your gut. It can also help lower the risk of chronic diseases such as heart disease, stroke, bowel cancer, and Type 2 diabetes. Yet, in the UK, we only get around 18g of fibre a day—far below the recommended 30g. Up the anté with a batch of these moreish cupcakes, packed full of fresh ingredients and wholesome, gut-boosting power.
Ingredients:
• 185g light muscovado sugar
• 185g sunflower oil
• 200g wholewheat self-raising flour
• 3 medium free-range eggs
• 125g grated carrot
• 120g sultanas
• 50g glace ginger or finely chopped stem ginger
• Zest of 1 large orange
• 3/4 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
Cream Cheese Frosting:
• 100g unsalted butter, softened
• 150g cream cheese, room temp
• 575g icing sugar, sifted
• 2 tsp vanilla bean paste
Decoration:
• Dried edible flowers
Method
1. Preheat oven to 170°C (fan). Line a muffin tin with paper cases.
2. Whisk sugar into oil until smooth, then beat in eggs. Stir in grated carrot, sultanas, ginger, and orange zest.
3. In another bowl, whisk flour, bicarb, salt, and spices, then fold into the wet ingredients. Divide between 12 muffin cases.
4. Bake for 12-15 minutes until golden and springy. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat butter until soft, then add cream cheese and mix until smooth. Gradually add icing sugar, beating until creamy. Stir in vanilla.
6. Pipe frosting onto cooled cakes and decorate with edible flowers. Store in the fridge for up to 3 days—bring to room temperature before eating.
