Like most we enjoy baking a few cupcakes now and then so when Alex told us she wasn’t feeling too well this week we took the opportunity to whip up a batch of deliciously moist carrot cupcakes. After all there’s nothing like a good cup of tea and cupcake to lift your spirits.
Serves: 12 cupcakes
Prep time: 10-15 minutes
Cook time: 20-25 minutes
What you will need for the cupcakes;
130g of plain four
1/2 tsp bicarbonate of soda
1/2 tsp of baking powder (if you only have baking powder OR bicarb just use 1tsp of whatever you have)
1tsp ground cinnamon
215g caster sugar
175ml vegetable oil (we have used Olive oil in the past and it worked fine)
65g of chopped walnuts plus 12 walnuts for decoration
165g of grated carrot
For the frosting;
170g cream cheese
125g icing sugar
1/2 lemon zest (we used juice)
3/4 tbsp soured cream
1/ tsp vanilla essence
N.B. This recipe is an amalgamation of recipes found on the internet.
Preheat the oven to 180C (fan oven) and place muffin cases into a cupcake pan. Begin by whisking together the sugar and eggs until creamy. Slowly add in the oil whilst whisking constantly.
In a separate bowl sift together the flour, bicarb, baking powder, cinnamon and salt. Then add the dry ingredients to the wet and whisk. Add your grated carrot and chopped nuts and mix.
Divide the batter evenly between the 12 cases (each case should be about 3/4 full).
Pop the tray into the oven and cook for 20-25 minutes, or until an inserted skewer comes out clean.
While the cupcakes are cooling you can whip up the frosting. In a large bowl beat together butter (you may need to soften slightly in the microwave), icing sugar and cream cheese. Stir in the vanilla essence, lemon zest/juice and soured cream.
We like to put our icing in the fridge to let it firm up slightly until the cakes are completely cooled. Once ready fill a piping bag with the frosting and pipe away!
Add the whole walnuts to decorate…