Carrot Cupcake
Ingredients
Cream Cheese Icing
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Orange food colouring
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185 g Cream cheese
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75 g Butter (unsalted)
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450 g Icing sugar
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100 g Walnuts (shelled and chopped)
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300 g Carrot(s) (grated)
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1/2 tsp. Vanilla extract
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1/2 tsp. Salt
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1/2 tsp. Ginger (ground)
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1 tsp. Cinnamon
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1 tsp. Baking powder
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1 tsp. Bicarbonate of soda
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300 g Plain white flour
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300 ml Sunflower oil
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3 Egg(s) (free range) (medium)
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300 g Unrefined light muscovado sugar
Method
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01Preheat the oven to 170°c (325°F, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
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02In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
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03Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.
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04Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.
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05To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
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06Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using. Fill a piping bag and decorate each cupcake.
