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Carrot and Ginger Cupcakes with Vanilla Butter-cream Icing

By shelleyfaye (GoodFood Community)
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  • 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!
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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 1
    Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.
  • STEP 2
    Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
  • STEP 3
    Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.
  • STEP 4
    Spoon 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 5
    For 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 6
    Other ingredients can be added such as walnuts and sultanas subject to individual preference.
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