Baking

Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 12 servings
Ingredients: 125 ml sunflower oil; 2 medium eggs (or large); 175 g grated carrots; 125 g light brown sugar; 175 g self raising flour; 1 ½ tsps mixed spice; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1 tsp bicarbonate of soda; 150 g unsalted butter (room temp); 150 g icing sugar; 300 g full fat cream cheese (cold); 1 tsp vanilla extract; Chopped walnuts; Carrot decorations

12 servings

porciones

30 minutes

tiempo activo

1 hour 50 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

125 ml sunflower oil

2 medium eggs (or large)

175 g grated carrots

125 g light brown sugar

175 g self raising flour

1 ½ tsps mixed spice

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1 tsp bicarbonate of soda

150 g unsalted butter (room temp)

150 g icing sugar

300 g full fat cream cheese (cold)

1 tsp vanilla extract

Chopped walnuts

Carrot decorations

Instrucciones

Cupcakes

Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!

Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.

Whisk together the sunflower oil and eggs.

Add in the grated carrots and sugar, and mix again.

Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!

Try not to over mix it - I use a large glass bowl with a spatula.

Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!

Cream Cheese Frosting

Beat your butter on its own for a few minutes to loosen it.

Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.

Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.

Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!

Once beaten - it should be lovely and thick.

Decoration

Get your favourite piping tip - I use a 2D closed star piping tip!

Pipe the frosting onto the cupcakes.

Sprinkle over some chopped walnuts, and a carrot decoration!

Notas

These cupcakes will last for 3 days, in the fridge.

You can add 100g of walnuts or raisins to the cupcake mix.

Nutrición

Tamaño de la Porción

Calorías

427 kcal

Grasa Total

30 g

Grasa Saturada

13 g

Grasa No Saturada

Grasa Trans

Colesterol

82 mg

Sodio

211 mg

Carbohidratos Totales

36 g

Fibra Dietética

1 g

Azúcares Totales

24 g

Proteína

4 g