Life is uncertain. Eat dessert first … check this Recipe: Carrot cake cupcakes
How to Make Carrot cake cupcakes
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes about 12
Dietary:
Vegetarian
Ingredients
- 275g/9¾oz caster sugar
- 200ml/7fl oz sunflower oil
- 4 medium free-range eggs
- about 300g/10½oz grated carrot
- up to 150g/5½oz nuts or dried fruit
- 225g/8oz spelt or wholemeal flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tbsp cocoa powder
For the cheese frosting
- 125g/4½oz unsalted butter
- 125g/4½oz full-fat cream cheese
- 275g/9¾oz icing sugar
- edible decorations (such as sugar-paste carrots or mini-chocolate
Method
-
Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
-
Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
-
In a separate bowl combine the flour, baking powder, spices and cocoa so that they’re evenly mixed, then tip this into the carrot mixture and stir well.
-
Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
-
For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.
-
Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.
