Carrot cupcake with cream cheese icing - recipe
-
Prepare
-
Serves
18 -
Cook
-
Skill
Easy
Ingredients
- 300 g Unrefined light muscovado sugar
- 3 Egg(s) (free range) medium
- 300 ml Sunflower oil
- 300 g Plain white flour
- 1 tsp Bicarbonate of soda
- 1 tsp Baking powder
- 1 tsp Cinnamon
- ½ tsp Ginger (ground)
- ½ tsp Salt
- ¼ tsp Vanilla extract
- 300 g Carrot(s) grated
- 100 g Walnuts shelled and chopped
For the cream cheese icing
- 450 g Icing sugar
- 75 g Butter (unsalted)
- 185 g Cream cheese
- Orange food colouring
Find similar in:
-
1
Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
For this step you'll need:
- 300g Unrefined light muscovado sugar
- 3 Egg(s) (free range) medium
- 300ml Sunflower oil
-
2
In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
For this step you'll need:
- 300g Plain white flour
- 1tsp Bicarbonate of soda
- 1tsp Baking powder
- 1tsp Cinnamon
- ½tsp Salt
-
3
Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.
For this step you'll need:
- ¼tsp Vanilla extract
- 300g Carrot(s) grated
- 100g Walnuts shelled and chopped
-
4
Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.
-
5
To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
For this step you'll need:
- 450g Icing sugar
- 75g Butter (unsalted)
-
6
Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using. Fill a piping bag and decorate each cupcake.
For this step you'll need:
- 185g Cream cheese
- Orange food colouring