Carrot & Walnut Cake Cupcakes

Prep time: 15 mins
Cooking time: 20 min
Serves 12

What you’ll need…

125ml room temperature milk 

½ tsp white vinegar 

200gm brown sugar 

75ml vegetable oil 

2 extra large eggs 

200gm plain flour 

1 ¼ teaspoon baking soda 

1/4 teaspoon salt 

1 tablespoon cinnamon 

1 ½ cups of shredded carrots (tightly packed) 

50 grams shredded coconut 

100 grams Sunbeam Walnuts 

100 grams Sunbeam Raisins 

1 tin (440grams) of drained crushed pineapple 


For meringue: 


200gm egg white 

200gm caster sugar 


Preheat oven to 180 degrees Celsius 

Whisk together your plain flour, baking soda, salt and cinnamon 

In a separate bowl, mix your wet ingredients, milk, white vinegar, vegetable oil, eggs and brown sugar 

Once your wet ingredients are well combined, stir in your carrots, shredded coconut, pineapple, walnuts and raisins. 

Pour your wet ingredients into your dry ingredients and mix until just combined. Do not over mix. 

Fill your muffin tins with your patty pans and then with a spoon or a lever ice cream scoop, fill them to the top. 

Bake in the oven for approximately 20 minutes or until a skewer comes out clean.  

Let cool completely before decorating with meringue. 

Once your muffins are cool you can start on your meringue. Mix your egg whites and caster sugar together in a bowl over a pot of water on the stove. Once the heat from the pot has dissolved the sugar in your egg whites, put your bowl on your electric mixer and whisk until stiff peaks. 

Using a piping bag or a large ziplock bag with the corner cut off, pipe the top of your muffins in any shape you like. If you have a blow torch, give them some colour, or leave them natural and decorate with your favourite easter eggs.