10 May 2020

Recipe: Carrot Cupcakes With Cream Cheese Frosting and Candied Carrots



If you've got the baking bug and are looking to get your bake on, you have to try these delicious carrot cupcakes topped with a sweet cream cheese frosting and sugar candied carrots! Looking back at these photos are making my mouth water because they look and tasted so delicious.




Traditionally, the recipe was meant for an actual cake, rather than cupcakes, but I find that baking them this way makes them more moist, already in portions and look a lot better. The recipe uses plain flour so if you are struggling to find self-raising flour at the moment, you don't have to worry. It's also great to bake carrot cupcakes if you have old carrots in your fridge that you are trying to use up!

The frosting is something I'm still trying to master but this is so far the best cream cheese frosting recipe I've found as it tastes deliciously sweet and holds it's shape. The candied carrot topping is just the cherry on top with these cupcakes. Crunchy, sugared carrots to decorate and add a different texture to the mix. You can get creative and shape these into twirls or shapes if you prefer!



Now, let's get started with the ingredients and method...

INGREDIENTS (24 cupcakes)

Dry Cake Ingredients - 
225g light muscavado sugar
100g caster sugar
325g plain flour
1½ tsp cinnamon powder
1 tsp ground ginger
1 tsp bicarbonate of soda
2 tsp baking powder

Wet Cake Ingredients - 
Juice of 1 orange
3 large eggs
2 tsp vanilla extract
300ml vegetable or sunflower oil
300g finely grated carrots (roughly 6)

Frosting Ingredients - 
500g icing sugar
100g unsalted butter, softened
250g cream cheese

Candied Carrots Ingredients - 
Grated carrots, as needed
Caster sugar, as needed





METHOD

  1. Preheat the oven to 180°C / 356°F / Gas mark 4.
  2. Mix the dry ingredients in a bowl until it is all well combined.
  3. Slowly add the wet ingredients in the same bowl one at a time.
  4. When the mixture comes together and start to look glossy and sticky, you are ready to to spoon the mixture into cupcake cases. 
  5. Line a cupcake tray with the cases and fill the mixture about half way.
  6. Bake in the oven for 15-20 minutes. They'll be done when you poke a skewer in and it comes out clean. 
  7. For the frosting, simply mixture all of the ingredients together and then refrigerate. A couple of hours later, the mixture will be stiff enough for you to place into a piping bag and cover the cupcakes with. 
  8. For the candied carrots, add a few tablespoons of caster sugar in a hot pan. Once melted, add the carrots in and continue stirring. Next, pour the mixture on a lined baking tray, sprinkle extra sugar on top and place under a hot grill. After a minute or once the sugar has all melted again, remove the tray and let cool. Use a knife to break the cooled mixture into shards. 
  9. You are now ready to ice the cupcakes and top with sugared carrots
  10. Last but not least, enjoy with a nice cup of tea! 


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