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3
July
Carrot Cake Cupcakes
Carrot Cake Cupcakes
Print recipe
| Serves | Aprox. 12 |
Ingredients
Carrot Cake
- 225g Self Raising Flour
- 150g Light Brown Sugar
- 150g Vegetable Oil
- 3 Large Free-range Eggs
- 180g Fresh Carrot (finely grated)
- Zest of 1 medium Orange (plus juice)
- 1 teaspoon Baking Powder
- 1½ teaspoon Ground Cinnamon
- 1 teaspoon Freshly Grated Nutmeg
Frosting
- 200g Full Fat Cream Cheese
- 100g Unsalted Butter
- 200g Icing Sugar
- 1 teaspoon Vanilla Extract
Directions
| 1. | Pre-heat the oven to Gas Mark 5 / 190°C / 375°F. Line a 12 hole muffin pan with muffin cases |
| 2. | Beat together the eggs, sugar and oil then add the orange zest with 1 tablespoon of the juice |
| 3. | In a large mixing bowl, sift together the flour, sugar, baking powder and spices |
| 4. | Stir in the grated carrot |
| 5. | Pour the liquid and zest into the dry ingredients, and stir until fully combined |
| 6. | Spoon the mixture into the cases filling about two thirds full, then bake for 30-35 minutes |
| 7. | Lift out of the pan to cool on a rack |
| 8. | Beat the butter until soft and smooth and add the cream cheese |
| 9. | Continue beating until completely combined the add in the icing sugar and vanilla |
| 10. | Put frosting in a piping bag, and chill for a little if necessary before piping onto fully cooled cupcakes |
Note
Keep refrigerated
