Carrot and Ginger Cupcakes with Vanilla Butter-cream Icing
- Preparation and cooking time
- Prep:
- Cook:
- Extra time to ice once the cupcakes have cooled. 30mins.
- More effort
- Makes approx 18 cupcakes
A different take on a traditional carrot cake. Lovely moist and spongy cupcakes perfect for any occasion!
Ingredients
For the Cupcakes
- 200g Self Raising Flour
- 1 tsp Bicarb of Soda
- Pinch of salt
- 2 tsp Mixed Spice
- 1 tsp Ground Ginger
- 125g Dark Muscavado Sugar
- 50g Caster Sugar
- 1 tbsp Golden Syrup
- 1 tbsp Treacle
- 2 Eggs Beaten
- 150ml Sunflower Oil
- 150ml Semi skimmed Milk
- 2 Medium Carrots
- 1/2 Lemon Zest
- 1/2 Orange Zest
- 1 tbsp Finely Chopped Crystallised Ginger
For the Vanilla Butter-cream Icing
- 200g Self Raising Flour
- 1 tsp Bicarb of Soda
- Pinch of salt
- 2 tsp Mixed Spice
- 1 tsp Ground Ginger
- 125g Dark Muscavado Sugar
- 50g Caster Sugar
- 1 tbsp Golden Syrup
- 1 tbsp Treacle
- 2 Eggs Beaten
- 150ml Sunflower Oil
- 150ml Semi skimmed Milk
- 2 Medium Carrots
- 1/2 Lemon Zest
- 1/2 Orange Zest
- 1 tbsp Finely Chopped Crystallised Ginger
- 150g Softened Unsalted Butter
- 225g Sifted Icing Sugar
- 2 tsp Vanilla Extract
- Milk approx 2 tbsp
- Finely Chopped Crystallised Ginger (to top)
Method
- STEP 1Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.
- STEP 2Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
- STEP 3Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.
- STEP 4Spoon the mixture into the cupcake cases (approx 2 tbsps to each case or about 1/3 full) and bake for approx 30 minutes until well risen and no mixture is left on a skewer when inserted into the centre. Remove from oven and turn out onto a cooling rack.
- STEP 5For the butter icing add softened butter, icing sugar, vanilla extract and 1 tbsp of milk to a bowl. Mix with electric whisk until smooth. Check consistency and add more milk if needed and beat to achieve a smooth creamy texture. Pipe onto cupcakes when they are cool. Decorate with chopped crystallised ginger sprinkled onto icing.
- STEP 6Other ingredients can be added such as walnuts and sultanas subject to individual preference.
