Every year for my birthday I make myself a killer three layer carrot cake that if i do say so myself is one of the best things in the world. But this week I couldn't wait the other nine months until my birthday so I adapted the recipe into cupcake form and they turn out so god damn cute!
Ingredients:
300g Soft Light brown Sugar
3 Large Eggs
300ml Vegetable Oil
300g Plain flour
1 Tsp Bicarbonate of Soda
1 Tsp baking powder
1 Tsp Cinnamon
1/2 Tsp ground Ginger
1/2 Tsp Salt
1/2 Vanilla Extract
300g Grated Carrot
100g Roughly Chopped Walnuts
300g Sultanas
280g Cream cheese
100g unsalted butter (Room temperature)
600g Icing sugar
24 walnut halves to decorate
Makes 24 Cupcakes
Method:
Whisk together the sugar, eggs and oil with an electric whisk until combined.
Sift in the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt and beat until well combined.
Stir in the vanilla extract, grated carrots, chopped walnuts and sultanas until incorporated through.
Divide the mixture between 24 cupcake cases and bake in a preheated oven at 170°C for 20-25 minutes until a skewer inserted into the centre of a cake comes out clean.
Leave the cakes on a wire wrack to cool.
For the cream cheese frosting:
Using an electric whisk whisk, whisk the butter until it becomes fluffy and pale.
Add in the icing sugar one half at a time and whisk until a sandy consistency is achieved.
In a separate bowl briefly whisk the cream cheese to loosen it slightly then add to the butter and sugar mixture and whisk until the icing is light and pale - usually take about five minutes. (Do not over whisk as icing will quickly become runny)
Fill a piping bag with a large circle nozzle and ice all of you cupcakes.
Finally topping each cake with a walnut half.
Emily
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