Carrot Cake Cupcakes
Carrot cake cupcakes are a wonderful choice of cup cakes and are so easy to bake. This carrot cake recipe is delightful because it offers a lovely blend of warm spices, moist texture, and sweetness, making each bite an irresistible treat. Baking carrot cake cupcakes is a very rewarding experience because the process fills your kitchen with a comforting aroma of nutmeg and cinnamon. The wholesome ingredients and rich flavour makes carrot cake cupcakes a satisfying and delightful choice.
Preparation time: 30 minutes
Cook time: 22 minutes
Makes: 12
Ingredients:
For the sponge:
- 175g light muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 orange, zested
- 2 eggs
- 150ml sunflower oil
- 200g grated carrots
- orange coloured sprinkles, to decorate
For the icing:
- 100g butter, softened
- 300g soft cheese
- 100g icing sugar, sifted
- 1 tsp vanilla extract
Method:
Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4 and line a 12-hole muffin tin with paper cases.
Step 2: In a large mixing bowl, combine the sugar, flours, bicarbonate of soda, mixed spice, and orange zest. Whisk together the eggs and oil, then fold into the dry ingredients along with the finely grated carrot.
Step 3: Spoon the rich mixture into the cases and bake for 20-22 minutes until a skewer inserted into the centre comes out clean. Let cool on a wire rack before icing.
Step 4: For the icing, beat the butter until it’s wonderfully soft, then mix in the creamy soft cheese, icing sugar, and vanilla until smooth. Use a palette or butter knife to swirl the indulgent icing over the tops of the cakes, then sprinkle with colourful decorations.
Recipe by bbcgoodfood.
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