Recipe search

Type in an ingredient or recipe name for inspiration

Advanced search >>

Suggested recipe search

Stockists >>

Where to buy instore

Trade >>

Information for our
trade customers

Health >>

 
Shows and events >>

Calendar

June

1234567
891011121314
15161718192021
22232425262728
2930

Chocolate Fudge Cake Mix

Add to basket

Where to buy >>

Now available in Morrison's - Wright’s Chocolate Fudge cake mix requires only the addition of oil and water. The mix works brilliantly with bread making machines as well as in a 2lb loaf tin in your domestic oven at home.

Back to recipes page

Carrot Passion Cupcakes

Deb's Tips

These fruity little cuties are so welcome - you will think you are well on your way to your 5 a day! The flowers are a great touch too.

customer comments

“Hi Debs & Gang, This morning I received thro the post my recipe book. What an interesting book it is too, I can see me trying quite a few of the breads & cakes over the xmas period, "so move over wife and let the dog see the rabbit"! Thank you all for the good work you have put in over the past year, and hope you all have a great xmas and a happy new year.” Tony Holland

Send to a friend

Ingredients

Where to buy

Carrot Cake Mix
Add to basket

Cupcakes:

 Wrights Carrot Cake Mix     500g

Water                                      200ml

Vegetable Oil                         60ml

Pineapple Chunks                227g tin (Drained and chopped)

Walnuts (chopped)               100g

Topping         

Icing sugar (sifted)                300g

Cream Cheese                                 150g

Unsalted Butter                     100g

Vanilla Extract                       ½ teaspoon

Decoration

Fresh Pineapple                               12 very thin slices

 

 

Method (Makes 12)

Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.

Stir in the chopped pineapple and walnuts.

Line a standard 12 hole muffin tray tin with muffin cases.

Divide the mixture between the 12 muffin cases

Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.

Allow to cool completely before decorating.

Place the pineapple slices in a single layer on a wire rack over a oven tray.

Place in a preheated oven 120°C (250°F, Gas Mark 1) and allow to dry in the oven for approximately 1 hour.

Remove immediately and shape over a egg cup or carton, pinching in the centre to create a flower shape and then allow to dry.

Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.

Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.

Spread the topping onto each of the cupcake and then place a pineapple flower in the middle on top.