Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

No

Featured Slider Styles

[Centered]

Display Grid Slider

No

Grid Slider Styles

Display Trending Posts

Display Author Bio

Display Instagram Footer

Copyright Beth Sachs 2017. Powered by Blogger.

Blog Archive

Carrot & Zingy Lime Cupcakes + Mary Berry Homeware Competition


Carrot & Zingy Lime Cupcakes
Happy Easter everyone! This April my favourite TV cook Mary Berry has just launched a brand new range of homewares and I've got a really easy Easter inspired competition for you to enter to be in with a chance of winning the range (which includes a cake stand, cake plates, cake forks and a set of two mugs).
Carrot & Zingy Lime Cupcakes
More about the competition below but first I want to tell you about these fab Carrot and Zingy Lime Cupcakes with a Cream Cheese Frosting which I've made for the long Easter weekend.
Carrot & Zingy Lime Cupcakes
The cupcakes use a melting method, so it's as easy as putting the butter, sugar and syrup in a pan, melting it over a low heat and stirring in the rest of the ingredients. The frosting is my super simple cream cheese frosting with some shop bought sugar carrots to decorate on top - of course you can make your own if you want to. The lime zest really makes these cupcakes and you could always sprinkle some extra zest on top of the icing for extra zing! Read on for the recipe and how to enter the competition....
Carrot & Zingy Lime Cupcakes

CARROT & ZINGY LIME CUPCAKES




print recipe
Carrot & Zingy Lime Cupcakes
Carrot and Zingy Lime Cupcakes for Easter
Ingredients
  • 3 Carrots, grated
  • 100g Light Brown Sugar
  • 80g Golden Syrup
  • 80g Butter
  • 2 Eggs, beaten
  • 150g Self Raising Flour
  • 1/2 TSP Bicarbonate of Soda
  • 1 TSP Cinnamon Double Cream
  • Zest 1/2 Lime
  • For the Icing
  • 100g Butter, softened
  • 300g Cream Cheese
  • 100g Icing Sugar
  • 1/2 TSP Vanilla Extract
Instructions
Step 1: Preheat the oven to 180°c (160 fan) and line a 12 hole cupcake tin with cases.Step 2: Melt the sugar, butter and syrup in a pan, take off the heat then stir through all the other ingredients.Step 3: Spoon into the cupcake cases and bake for 20 minutes.Step 4: While the cupcakes are cooling, make the cream cheese icing by placing the ingredients in a bowl and using and electric whisk to beat until smooth. Pipe the icing onto the cupcakes and decorate.

Details
Prep time: Cook time: Total time:
Yield: 12 Cupcakes


Pin the Carrot and Zingy Lime Cupcakes for later...
Carrot & Zingy Lime Cupcakes

ABOUT THE COMPETITION

WHAT YOU CAN WIN

Mary Berry Homeware

  • Cake Forks
  • Cake Stand
  • Cake Plates
  • Cake Slice
  • Mug Set
  • Signed book from Mary – one for an overall winner

    HOW TO ENTER

    To enter and be in with a chance of winning this amazing prize, which Mary herself will judge you need to upload a photograph of an Easter inspired bake. If you are a blogger then you can include a full blog post, however,  if you do not have a blog or maybe you have baked a cake but have not blogged it, then this is also fine as you can just enter with a photograph. It can be an old or new recipe. 
    Please link up your photo/recipe below or on the Jam and Clotted Cream Facebook Page and use the hashtag #maryseasterbakes 
    The competition is only open to UK residents.

    IMPORTANT INFORMATION

    • The competition will run from 15th April until the 2nd May 2017. 
    • Mary will judge the finalists, and choose a winner from each blog that is hosting this give away and an overall winner for the signed book.
    • Winner will need to supply their address 
    Beth Sachs
    0 Comments
    Share :

    No comments:

    Post a Comment

    Thanks for leaving a comment!

    Follow @jamandcream