Carrot cake cupcakes
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Ingredients
- 175g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- freshly grated to make ¼ tsp nutmeg
- 2 large eggs
- 200g soft light brown sugar
- 125ml light olive oil
- 1 tsp vanilla bean estate or extract
- 5 tbsp natural yogurt
- 1 orange, zested
- 150g carrots, grated
- 75g raisins
- for the tin spray oil or melted butter
CREAM CHEESE FROSTING
- 75g unsalted butter, room temperature
- 125g full-fat soft cheese, room temperature
- 300g icing sugar
- ¼ tsp fine sea salt
- 1 tsp vanilla bean paste or extract
- 1 large orange
Method
- STEP 1
Heat the oven to 170C/fan 150C/gas 31/2. Whisk the flour, bicarb, ¼ tsp of salt and the spices in a large bowl to combine. Put the eggs, sugar, oil, vanilla, yogurt and orange zest in another bowl and whisk together until combined, then stir in the grated carrots and raisins. Scrape the wet mixture into the bowl with the flour mixture and use a spatula to stir together until a smooth batter is formed.
- STEP 2
Using a spray oil or melted butter, lightly grease a 12-hole muffin tin (you can also line with paper muffin cases). Divide the batter evenly across the tin and then bake the muffins for 25 minutes or until the cakes spring back to a light touch. Remove from the oven and allow to cool for a minute before carefully turning out onto a wire rack to cool completely.
- STEP 3
To make the frosting, beat together the butter and soft cheese in a large bowl using an electric mixer until smooth. Add in the icing sugar a little at a time, followed by the salt and the vanilla. Once all the sugar has been added, beat on a high speed for 2 minutes or until light and fluffy.
- STEP 4
To assemble, top each cupcake with a little of the frosting and swirl with a spoon, then grate over a little orange zest. These will keep for up to three days in an airtight container.
