Thursday, 28 April 2016

A sweet take on a classic : Carrot cupcakes

Celebrate with something a little sweet that pays homage to our favourite puffy-tailed friend, the rabbit.. Gorgeous carrot cupcakes for a dainty take on the classic carrot cake that certainly will appeal.

  75g caster sugar
  225g wholemeal flour
  2 tsp baking powder
  4 eggs
  200ml sunflower oil
  300g grated carrot
  150g dried fruit
  1 tsp cinnamon
  1 tsp mixed spice

For the topping
  125g butter
  125g cream cheese
  275g icing sugar

Preheat your oven to 180c/160c fan /Gas mark 4, and line your cupcake trays.

Beat together the sugar, oil and eggs until smooth, stir in the grated carrot and dried fruit.

In a separate bowl sift the flour, baking powder and spices, add the carrot mixture and mix well.

Fill your cupcake cases and bake for 25 minutes or until a skewer comes out clean.

For the topping beat the butter until it is soft then beat in the cream cheese until smooth.

Stir in the icing sugar until it reaches a nice smooth consistency, then simply pipe in onto your cupcakes once they have cooled.

Best eaten: Once the topping has set and formed, that slight bite to the icing is simply delicious.

Recipe inspired by Cooking channel | Left image: Food-micro/Dreamstime Stock Photos

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