Ingredients
- 225g butter
- 225g soft brown sugar
- 4 large eggs
- 3 tablespoons instant coffee dissolved in 25ml hot water
- 1 teaspoons cocoa powder
- 125g finely grated carrots
- 225g self raising flour
- 1 teaspoon baking powder
Preheat the oven to 180 deg C/375f & prepare a cupcake tin with cases
Sift the flour, baking powder and cocoa into a bowl and add all the remaining ingredients. Beat until smooth using a wooden spoon or electric whisk.
Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.
Ideal with cream cheese cupcake frosting.
