Button Carrot Cupcakes

Name: Button Carrot Cupcakes
Ingredients: 1 cup vegetable oil; 1 1/3 cups firmly packed light brown sugar; 3 None eggs; 3 cups coarsely grated carrots; 1 cup walnuts, coarsely chopped; 3 cups self-rising flour; 1/2 tsp baking soda; 2 tsp mixed spice, such as pumpkin pie spice; 1/3 cup apricot jam, warmed and strained; 8 oz ready-to-roll white fondant; None None Yellow food color; 72 None mini mints

12 ingredients

5 steps

Ingredients

1 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
3 None eggs
3 cups coarsely grated carrots
1 cup walnuts, coarsely chopped
3 cups self-rising flour
1/2 tsp baking soda
2 tsp mixed spice, such as pumpkin pie spice
1/3 cup apricot jam, warmed and strained
8 oz ready-to-roll white fondant
None None Yellow food color
72 None mini mints

Directions

1

Preheat the oven to 350°F. Line 18 cups of two 12-cup muffin pans with paper liners.
2

Beat oil, sugar and eggs in large bowl with electric mixer until thick. Stir in carrot and nuts. Stir in combined sifted dry ingredients. Spoon into prepared muffin cups.
3

Bake about 30 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4

Brush cold cakes with a little jam.
5

Tint fondant pale yellow. Roll between sheets of parchment paper until 1/4-inch thick. Using 3-inch cutter, cut 18 rounds from the fondant. Use the blunt edge of 2 1/3-inch round cutter to mark the edge of the buttons. Place rounds on cakes. Position mini mints to make button holes.