How to Make Carrot Cupcakes
If you've got any picnics planned or even a Sunday lunch in the coming weeks, these delicious carrot cupcakes by Miranda Gore Browne make a great sweet treat. The sponge of the cupcake is made using grated carrot, once baked this is then topped with good helping of cream cheese frosting, and completed with a sugar flower.
For an extra special touch Miranda has used pretty cupcake wrappers, which wrap around the case of the cupcake.
You will need
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How to make
For the Cupcakes
225 grams Self-raising flour
Two teaspoons Baking powder
140 grams Light soft brown sugar
50 grams Chopped walnuts (optional)
110 grams Carrots, peeled and grated
50 grams Sultanas
Two Ripe bananas, mashed
Two teaspoons Orange zest, finely grated
Two Eggs, gently beaten
125 millimetres Sunflower oil
16 Muffin cases
For the Frosting
150 grams Full-fat cream cheese
75 grams Unsalted butter, softened
450 grams Icing sugar
1 teaspoon vanilla essence
3 teaspoons Orange juice
Sugar flowers
16 Cupcake wrappers
Preheat oven to 180 degrees Celsius. Put paper cases into muffin trays.
Put all the ingredients in a large bowl and mix well. Spoon the cake mixture into the paper cases to about half full.
Put in the preheated oven for 15 to 20 minutes, until springy to the touch. Remove from the oven, leave to cool in trays, transfer to a cooling rack.
Put cream cheese, butter, orange juice and vanilla essence into a bowl with half the icing sugar. Beat well. Add the remaining icing sugar and whisk until fluffy. Pipe on to the cooled cakes. Decorate with sugar flowers and put into cupcake wrappers.
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