Butterfly Carrot Cake Cupcakes - Cooking Them Healthy

Name: Butterfly Carrot Cake Cupcakes - Cooking Them Healthy
Ingredients: 100g butter, melted; 1 egg; 1 tsp baking powder; 130g wholewheat flour; 60g maple syrup; 60g dark brown sugar; 100g carrots, grated; ½ banana mashed to a paste; ½ tsp cinnamon; ½ tsp ground ginger; 80g walnuts chopped or smashed until small pieces; Icing:; 200g Philadelphia cream cheese (don't be tempted to use half fat as it doesn't work and in my experience Philadelphia is the best); 60ml maple syrup

www.cookingthemhealthy.com

Healthy Butterfly Carrot Cake Cupcakes use whole wheat flour and walnuts for a nutritious twist. Perfect for involving kids and balancing blood sugar with cinnamon. Perfectly spiced and delicious!

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Ingredients

100g butter, melted
1 egg
1 tsp baking powder
130g wholewheat flour
60g maple syrup
60g dark brown sugar
100g carrots, grated
½ banana mashed to a paste
½ tsp cinnamon
½ tsp ground ginger
80g walnuts chopped or smashed until small pieces
Icing:
200g Philadelphia cream cheese (don't be tempted to use half fat as it doesn't work and in my experience Philadelphia is the best)
60ml maple syrup