Cupcake recipe for 4 - 8 people, takes only 22 mins; recipe has muscovado sugar, self-raising flour, self-raising flour, bicarbonate of soda, mixed spice, orange, egg, sunflower oil, carrot, sprinkle, butter, soft cheese, icing sugar and vanilla extract.
Carrot & cream cheese cupcakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Egg: 2 eggs
- Carrot: 200g carrots, grated
- Butter: 100g butter, softened
- Sunflower Oil: 150ml sunflower oil
- Orange: zest 1 orange
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Self Raising Flour: 100g wholemeal self-raising flour
- Soft Cheese: 300g soft cheese
- Muscovado Sugar: 175g light muscovado sugar
- Vanilla Extract: 1 tsp vanilla extract
- Mixed Spice: 2 tsp mixed spice
- Icing Sugar: 100g icing sugar, sifted
- Sprinkle: orange coloured sprinkles, to decorate
Directions
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a largemixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.Whisktogether the eggs and oil, then stir into the dry ingredients with thegratedcarrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on awire rackbefore icing.
- For the icing,beatthe butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.
