***Quick Recipe*** Carrot Cake Cupcakes Carrot Cake cupcakes are easy to make, lovely and moist, a firm family favourite… but remember cream cheese frosting must be refrigerated. Also carrots are vegetables so surely that makes these cupcakes good for you!? Ingredients (Makes 12 Cupcakes) : 75g (2.6oz) Wholemeal Self Raising Flour 75g (2.6oz) Self Raising Flour 100g (3.5oz) Light Brown Muscovado Sugar 100ml (3.5floz) Sunflower Oil 2 Large Free Range Eggs 125g (4.4oz) Finely Grated Carrot 1 Grated Orange Rind Plus Juice 1tsp Baking Powder 1tsp Ground Cinnamon 1tsp Nutmeg Topping : 300g (10.6oz) Full Fat Cream Cheese 100g (3.5oz) Unsalted Butter (Room Temperature) 100g (3.5oz) Icing Sugar 1tsp Vanilla Extract Method : Preheat the oven to 190ºC (170ºC Fan Oven / 370 F / Gas Mark 5). Place 12 muffin / large cupcake cases into a clean, grease free muffin tin. Beat together the eggs, sugar and sunflower oil. Add half of the grated orange rind and 1tbsp of orange juice. Add in the remaining dry ingredients (flours, baking powder, cinnamon and nutmeg). Stir in the carrot. Bake for 30-35 minutes or until nicely risen. Making the Topping : Beat together the cream cheese, icing sugar and butter until smooth. Stir in the vanilla extract. Mix until thoroughly combined. To Decorate: Once cupcakes have cooled completely add a swirl of buttercream and decorate with sprinkles, mini fondant carrots, orange rind or walnuts then enjoy!
Posted on: Wed, 04 Jun 2014 11:00:15 +0000
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