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| Pretty Carrot Cake Cupcakes |
Back in 2011 I tried my tried my hand at making carrot cake cupcakes. As a first attempt they wern't half bad, but two years later, I felt ready to give them another go - only this time with a twist. Traditionally Carrot Cakes are quite chunky individuals, but I don't believe that this always has to be the case. I wanted to show that this rough and ready classic can be transformed into something a little more elegant.
Do you think I've succeeded?
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| Carrot Cake Delight |
As last time, the recipe for the sponge is as follows:
Ingredients for Cake
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (about 3 medium)
- grated zest of 1 large orange
- 175g self-raising flour
- 1.5 tsp baking powder
To make twelve Cakes
*Pre-heat oven to 180C/Gas 4/fan 160C *
1. Pour the Sugar, Oil and eggs into a large bowl and mix together until fully combined.
2. To this mixture add the grated carrots and orange zest, and stir until the carrot is evenly spread throughout the mixture.
3. Sieve the flour and baking powder into the mixture and stir again until completely integrated.
4. Pour the mixture into cupcake cases until about 80% full, because these cakes don't rise too much, and put into the oven for 30-35 minutes.
5. Remove from the oven and leave to cool for several hours until completely cool. (You can use a fridge if you want to speed this process up)
The topping was the usual Vanilla Buttercream which can be made mixing around 1/5 margarine to 4/5 icing sugar, with a splash of vanilla essance and milk for good measure!
If you have any questions or recipes you'd like me to have a go at please get in touch!
Until next time,
Happy Baking!
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