Carrot Cake Cupcakes
- Serves: 12
- Prep: 20 mins
- Cook: 20 mins
Ingredients
- 150g dark brown soft sugar
- 3 British Lion eggs
- 100ml sunflower oil
- 175g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- zest of 1/2 an orange
- 125g coarsely grated carrots
- icing:
- 225g icing sugar, sifted
- 40g soft butter
- 65g cold full fat soft cheese
- zest of 1/2 orange
- 12 paper muffin cases
- Ready-made carrot cake decorations or easter eggs
Method
- Preheat the oven to Fan 175oC Gas Mark 3. Line a 12 hole muffin tray with paper cases
- Place the sugar, eggs and oil in a large mixing bowl, then use an electric whisk to beat the mixture until its is light, thick and fluffy.
- Sift all the dry ingredients together, add to the mix and beat again until well mixed. Then fold in the carrots.
- Use two spoons to divide the mixture between the paper cases - each cake should weigh about 55g. Bake for 20-25 mins until risen and firm to the touch.
- Remove from the oven and cool for 5 minutes in the tin. Transfer to a wire rack and leave to cool completely.
- Make the icing: tip the icing sugar into a bowl, add the soft butter and stir until the mixture starts to come together. Then use an electric whisk on low to beat together until ‘sandy’.
- Add the cold cheese and orange zest then whisk again on high speed until you have a smooth, thick icing.
- Divide the icing between the cold cupcakes, then spread it over each using a round bladed knife, Decorate with little icing carrots or easter eggs.
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