How to Make Carrot Cupcakes

How to Make Carrot Cupcakes #Baking

Miranda Gore Browne's Baking Tips #BakingIf you’ve got any picnics planned or even a Sunday lunch in the coming weeks, these delicious carrot cupcakes by Miranda Gore Browne make a great sweet treat. The sponge of the cupcake is made using grated carrot, once baked this is then topped with good helping of cream cheese frosting, and completed with a sugar flower.

For an extra special touch Miranda has used pretty cupcake wrappers, which wrap around the case of the cupcake.

How to Make Carrot Cupcakes

Suitable for : Beginners

You Will Need (makes 16 cupcakes)

For the Cupcakes

  • 225 grams Self-raising flour
  • Two teaspoons Baking powder
  • 140 grams Light soft brown sugar
  • 50 grams Chopped walnuts (optional)
  • 110 grams Carrots, peeled and grated
  • 50 grams Sultanas
  • Two Ripe bananas, mashed
  • Two teaspoons Orange zest, finely grated
  • Two Eggs, gently beaten
  • 125 millimetres Sunflower oil
  • 16 Muffin cases

For the Frosting

How to Make

  1. Preheat oven to 180 degrees Celsius. Put paper cases into muffin trays.
  2. Put all the ingredients in a  large bowl and mix well. Spoon the cake mixture into the paper cases to about half full.
  3. Put in the preheated oven for 15 to 20 minutes, until springy to the touch. Remove from the oven, leave to cool in trays, transfer to a cooling rack.
  4. Put cream cheese, butter, orange juice and vanilla essence into a bowl with half the icing sugar. Beat well. Add the remaining icing sugar and whisk until fluffy. Pipe on to the cooled cakes. Decorate with sugar flowers and put into cupcake wrappers.

How to Make Carrot Cupcakes #Baking #CarrotCake

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