"Marshmallows and Coke!" he replied without missing a beat.
This is the same child who, when we were invited to a friend for dinner, ate nothing but meringues the entire night
. "Sydelle is a VERY good cook!" he said approvingly as he bit into yet another sugary confection.
Sam would no doubt consider these moist and moreish Baby Carrot Cakes to count as his recommended daily quota of fruit and vegetables – it's true they they do contain carrots and pineapple – but I strongly suspect that nutritionalists everywhere would disagree.
Do as Sam does and pretend they're healthy…..you have nothing to lose and loads of fabulous, fruity flavor to gain!
HEALTH FOOD IN DISGUISE LEMON CREAMED CARROT CUPCAKES
1 1/2 cups plain flour
2 teaspoons baking powder
1 cup sugar
3 extra large eggs
2/3 cup milk
100g melted butter
1 cup grated carrot
Small can of crushed pineapple, drained
1 200 gram tub Symphonia creamed white cheese/cream cheese
¼ cup sifted confectioner's sugar
3 tablespoons fresh lemon juice
1 tablespoon milk
Walnuts/lemon zest to garnish
1: Sift the flour and baking powder into large bowl then add the sugar and stir to combine.
2: Add the eggs, milk, butter, carrot and pineapple and mix well.
3: Spoon into well greased cupcake tins and bake at 160 for approximately 30 minutes or until cooked then allow to cool before removing from tins and icing.
.4: Process cream cheese, confectioner's sugar, lemon juice and milk together until smooth then spread icing on cakes and garnish with walnut halves and lemon zest.