Carrot Cup Cakes
Light, moist, and with a delicately spiced flavour our carrot cupcakes definitely have the wow factor!
Ingredients:
- 140g Self Raising Flour
- 175g Caster Sugar
- 1tsp Baking Powder
- 1tsp Ground Cinnamon
- 1tsp Gound Ginger
- 150ml Vegetable Oil
- 140g Grated Carrot
- 2 large Free range eggs
- 1tsp Vanilla Extract
- 25g Cream Cheese
- 100g Icing Sugar
- few drops Vanilla Extract
- 25g Butter, softened
Follow these steps
- Pre-heat the oven to 180degC. Combine the flour, sugar, baking powder, cinnamon and ginger in a large mixing bowl. Add the oil, grated carrot, eggs & vanilla extract and mix thoroughly until all the ingredients are well combined. Line a large muffin pan with paper cases then half fill each case with the mix.
- Bake for 20-25 minutes, or until golden brown and springy to touch. Remove to a wire rack and leave to cool completely.
To prepare other elements:
- Make the topping – combine all the ingredients together in a mixing bowl and beat until light & creamy. Spread over the top of each cake – decorate with marzipan carrots if desired (see note below)
- To make marzipan carrots – colour some pale marzipan with orange food colouring and shape into mini carrots. Add a little green colour to another small piece of marzipan & shape into tiny leaves for the carrot tops!
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