Carrot Cupcakes with Orange Cream Cheese Topping
Over a year ago
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Ingredients
- Carrot Cupcake
- 225g Carrots finely grated
- 130g Raisins or Sultanas
- 2 Large Eggs
- 130g Caster Sugar
- 120ml Corn Oil
- ½ tsp Vanilla extract
- 1 Orange - Zest of
- 120g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- Pinch of Salt
- Orange Cream Cheese Topping
- 175g Cream Cheese
- 450g Icing Sugar
- 125g Unsalted butter (room temp)
- 1 Orange - zest of
Accompaniment
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Description
These are delicious cupcakes that as quick as i can ice them the family eat them !
Method
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1
Carrot Cupcakes Method -
Preheat oven to 180C/350F/GM4
Line 12 hole muffin tray with muffin cases
Combine grated carrot and raisins in large bowl and set aside.
Beat eggs and sugar for a couple of minutes using electric mixer. Then add oil, vanilla extract and orange zest, beat well.
Sift the flour, bicarb, salt and cinnamon into a separate bowl, then gradually add these ingredients to the egg and sugar mixture, beating well after each addition.
Pour this mixture into the bowl containing the carrot and raisins and evenly blend using wooden spoon.
Spoon mixture into the cupcake cases to about two-thirds full. Bake in oven for 25-30 mins. They will be quite dark brown and feel spongy to the touch. Remove from oven and leave in the tin for about 10 mins before placing on wire rack to cool.
ORANGE CREAM CHEESE ICING (topping)
I find that half the listed quantity is enough to ice 12 cupcakes.
Place all the ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale, this can take several mins with electric mixer.
Ice cakes once they are cold and sprinkle with cinnamon to finish.
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