Saturday, 1 October 2011

Carrot Cupcakes with Orange Cream Cheese Frosting

Happy World Vegetarian Day!  I thought I would celebrate by baking with vegetables, so I went with a classic choice - carrot cupcakes.  I do love my carrot cake (or cupcakes) and this is the first time I've made it myself.

225g peeled carrots
130g raisins
2 eggs
130g golden caster sugar
120ml corn oil
1/2 tsp vanilla extract
Zest of 1 orange
120g plain flour
1 tsp baking soda
Pinch of salt
1 tsp ground cinnamon

Preheat oven to 180°C (350°F) Gas Mark 4.
Line a cupcake tin with cases.
Finely grate the carrots and drain off any liquid.  In a large bowl combine together the grated carrot and raisins and set aside.  In a separate bowl, cream together the eggs and sugar, then add in the oil, vanilla and orange zest.  Into a third bowl, sift the flour, baking soda, salt and cinnamon.  Gradually add the dry ingredients to the egg mixture, beating well between each addition.  Pour the batter mixture into the bowl containing the carrot and raisins using a wooden spoon or rubber spatula to fold all the ingredients together.  Spoon the mixture into the prepared cases and bake in the preheated oven for 20-25 minutes or until a cake tester or tooth pick comes out clean when inserted.  Allow to cool completely on a wire cooling rack.
The cupcakes can be eaten plain or you could make some orange cream cheese frosting to top them with.

175g cream cheese
450g icing sugar, sifted
125g unsalted butter (room temperature)
Zest of 1 orange
Put all ingredients into a bowl and mix well until all ingredients are combined and the frosting becomes pale - this can take a few minutes.  Top with a sprinkle of ground cinnamon, sugar paste carrots, or in my case sprinkles shaped like carrots.  Yum!!!

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