Wednesday, 10 March 2010
The Carrot Cupcake
Makes about 12 regular cupcakes
225g carrots, peeled and trimmed
2 large eggs
130g golden caster sugar
120ml corn oil
1/2 tsp vanilla extract
Grated zest of 1 orange
120g plain flour
1 tsp bicarbonate of soda
Pinch of Salt
1 tsp ground cinnamon
( I used veg oil, granulated white sugar, baking powder and mixed spice and they were still fab)
Preheat oven to 160 c (fan)/180c/350F/gas mark 4.
Finely grate the carrots and drain off any liquid. Combine the grated carrots and raisins in a large bowl.
In a large mixing bowl beat the eggs and sugar for several minutes and then add the oil, vanilla extract and orange zest. Beat well.
Sift the flour, bicarb, salt and cinnamon together, then gradually add these ingredients to the egg ad sugar mixture, beating well after each addition. Pour this mixture int o the bowl with the raisins and carrots and incorporate using a wooden spoon until they are evenly blended.
Fill each cupcake case 2/3 full. Bake in the oven for 25 minutes, they will be dark brown and springy to touch. Place on wire rack to cool.
Orange Cream Cheese icing
perfect for the carrot cupcakes
175g cream cheese
450g icing sugar
125g unsalted butter
Grate zest of 1 orange
Mix all the ingredients together until the icing is smooth and pale.
Keeps well in the fridge, but when piping onto a cupcake bring back to room temperature.
ps. The fake cake was made with these dummies and I used some tutorials on youtube for guidence on making the dogs. To keep sticky fingers off the cake they live on top of my bookcases :)