Yummy carrot cupcakes with cream cheese icing
Just made these recently and they turned out delicious! A very simple and easy recipe to follow
1 person made this
Ingredients
- 150g self raising flour
- 50g grounded oats/oatbran
- 150ml oil
- 2 large eggs
- 2-3tbsp mixed spice
- 250g carrots (weigh before grating)
- 2tbsp orange juice
- A handful of raisins + tsp of bicarbonate of soda
- 100g brown sugar (demara?)
- 20g caster sugar
- For the icing
- 200g soft cheese
- 150g icing sugar
- Tsp of vanilla essence
- 130g unsalted butter
Method
- Preheat oven to 160 degrees fan assisted/170 gas oven. Line 12 hole muffin tin with cupcake cases.
- Using electric whisk on a low setting whisk two eggs, oil an vanilla essence till fully combined
- Combine dry ingredients eg. Flour, oats, bicarbonate, mixed spice and both sugars. Mix well using wooden spoon or spatula
- Slowly add dry ingredients to the egg an oil and fold in. Add grated carrots and using an electric whisk combine ingredients whilst adding the raisins and orange juice.
- Fill cupcake cases 3/4 of the way with cake mix, put on middle shelf in the oven and bake for 15-25 mins, bake till golden brown. Use skewer or tooth pick to check if cake is done if it comes out clean (and relatively dry) remove from oven
- For the icing:
- Whisk the unsalted butter till pale, creamy yellow colour
- Sieve icing sugar then add gradually whisk in with butter along with the soft cheese till we'll combined, and the consistency has thickened just a bit (2-4) mins, medium speed
- Finish by whisking in vanilla essence
- Allow cupcakes to cool on a cooling rack then pipe cream cheese icing on or simply apply with a palette knife. Decorations are options but I simple sprinkled hundreds and thousands on mine.
