After the success of last weeks Birthday bash, Mum dropped a hint that she didn’t get enough of her birthday cake and thought I should make her some more! Always wanting to improve & try new things, I thought why not try and convert the recipe to make cupcakes instead? So here is what you will need to make 12 carrot cake cupcakes:
- 150g Plain Flour
- 1 tsp Cinnamon
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonated Soda
- 100g Soft Brown Sugar
- 2 Eggs
- 125ml Oil (I used Olive)
- 1 Orange (zest of 1/2)
- 1 Lemon (zest of 1/2)
- 100g Carrots, peeled & grated
- 250g Cream Cheese (Full fat)
- 125g Butter (Room Temperature!)
- 50g Icing Sugar
- Food colouring (of your choosing)
- Pre Packed pack of White Icing
- Pearl Sugar balls for centres
- Flower shaped plunger cutter
- Piping Bag/Nozzles of your choosing
- Cupcake Tray/Muffin Tray
For the Cakes
Preheat your oven to 150°C
In a bowl, sift together the flour, cinnamon, baking powder & bicarbonated soda then add the brown sugar & mix well.
Zest both the orange & the lemon into another large bowl and add the eggs. Gradually beat in the oil then mix in the carrots.
In quarters, add the wet ingredients to the dry and mix well until fully incorporated.
Spoon the mixture into 12 cupcake cases set out in a cupcake tray/muffin tray. (Approx 2 tbsp per case.)
Put in the preheated oven for 15-20 minutes. Turn halfway to achieve even cooking.
Allow to cool for 5-10 minutes in the tray, then put on a wire rack to cool completely.
For the Frosting
Sift the icing sugar into a large bowl and add the butter. Carefully blend together then add the cream cheese and mix until lump free & smooth.
Chill in the fridge until ready to use. (If you have an hour or more, it helps.)
It is worth noting here that on this occasion I tried to save some calories and used extra light Philadelphia. I have now learnt this is a bad idea. It makes the frosting too wet and as a result, melts the decorations that you spend all that time and effort on! So make sure you use full fat cream cheese to avoid making a wet frosting. I believe my philosophy of “If you are going to do something wrong, do it right!” is very apt right now haha!
For the Flower Decorations
The amount of icing required is dependent on how many flowers you need to make. Use your judgement.
Put the pre made icing in a stand mixer and turn on. Add food colouring a little at a time until desired colour is achieved.
Take out the bowl and, if necessary, knead until the colouring is even. Wrap in cling film, flatten into a disc and pop in the freezer for 5-10 minutes to chill.
Remove from freezer. On a work surface dusted with icing sugar, roll out to about 2mm thick. Using a plunger cutter, cut out as many flowers as you need. Wrap in cling film and store in an air tight container in the fridge until required. If you want to have balls in the centre of your flowers, pipe a tiny dot of the frosting in the middle and place a ball on top. Leave to set. (I use little pearl sugar balls you can buy from any supermarket.)
Fill a piping bag with the frosting & pipe onto the carrot cakes. Then decorate as you please with the flowers!
I Thoroughly enjoyed giving these a go. Due to all this recent piping & decorating I think I’m falling in love with baking all over again. (Not that I ever fell out of love with it in the first place!)
I seem to have caught the baking bug. I literally can’t stop thinking about piping and frosting and cutters and all things cake! So much so, I’ve treated myself and ordered lots of plunger cutters. Can’t wait for my new toys to arrive so I can have a play!!
Hope you enjoyed the post, until next week chums.