Winter carrot cupcakes
Member recipe

Winter carrot cupcakes

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Servings

Serves 1 - 24 Pieces

Moist and spongy, with the linseed adding a delicious little crunch. Cream cheese frosting is carrot cake's perfect companion, rounding off the spicy flavours with a smooth vanilla finish.

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Ingredients

  • The cupcakes
  • 1.25 cups light brown sugar
  • 2 eggs
  • 1.25 cups ground nut oil
  • 1 tsp vanilla extract
  • 1 tsp Sicilian orange extract
  • 1.25 cups oat and linseed flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/4 tsp mace
  • 1/8 tsp cayenne pepper
  • 1/8 tsp smoked paprika
  • 1/4 tsp salt
  • 150 g grated carrots
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 4 tbsp milk
  • 1 tbsp redcurrant jelly
  • The frosting
  • 1.5 cups icing sugar
  • 2 tbsp butter
  • 3 tbsp light cream cheese
  • 1 tbsp vanilla extract

Method

    1. Heat the oven to 170 oC.
    2. Place the sugar, eggs, oil, vanilla and orange extracts into a large mixing bowl. Beat with a wooden spoon until smooth. Slowly sift the flour, bicarbonate of soda, baking powder, all the spices and the salt into the mixture. Mix until you reach a silky texture.
    3. Carefully stir in the grated carrots, orange and lemon zests, milk and redcurrant jelly until all the ingredients are fully mixed in.
    4. Gently spoon the mixture into mini cupcake moulds, and place in the oven to bake for 12-15 minutes until gold and spongy.
    5. Remove for the oven and let cool in the tin for 10 minutes, then turn the cupcakes out onto a wire rack and cool completely.
    6. For the frosting
    7. Beat the butter and cream cheese in a bowl until well incorporated. Slowly sift in the icing sugar. Beat thoroughly until you reach a firm consistency - the frosting should be light and fluffy. Cover and chill in the fridge until required.
    8. Gently spoon a thin layer of frosting onto the cupcake, smoothing with the back of a spoon. Decorate to your liking.
    9. Top tip: Squeeze any excess liquid out of the grated carrots, or your cupcake mixture will be too runny!

Comments, questions and tips

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itaglish
10th Jan, 2012
I look forward to feedback, hope you enjoy them as much as I do :)
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