Carrot Cake Cupcakes

Hope you all have had a great week! After a busy week I managed and was glad to get back in the kitchen this morning and bake. I baked a new recipe that I have not baked before Carrot Cake Cupcakes. I love carrot cake so I thought it would be great fun making cupcake versions.

So here is how I made the yummy cupcakes. 

Ingredients (Makes 24)

•          275g Caster sugar
•          200ml Sunflower oil
•          4 medium free-range eggs
•          about 200g Grated carrot, a little more or less is fine
•          up to 150g Mixed dried fruit (optional)
•          225g Self-raising wholemeal flour  
•          2 tsp Baking powder
•          1 tsp Ground cinnamon
•          1 tsp Mixed spice
•          1 tsp Coco powder

For the cheese frosting

• 125g Salted butter, softened
• 125g Full-fat cream cheese
• 275g Icing sugar
• Edible decorations - such as iced carrots, I used white chocolate carrots

Method

• Preheat the oven to 180C/160C Fan assisted and line the pockets of a muffin tray with cupcake cases. 

• Beat the sugar, oil and eggs in a mixing bowl until smooth, I mixed mine in my food mixer. Then stir in the grated carrot and the mixed dried fruit.

• In a separate bowl mix together the flour, baking powder, spices and coco so it is evenly mixed, then tip this into the carrot mixture and mix well. 
  

• Fill the cupcake cases to about two-thirds full, then bake in the oven for about 20-25 minutes. Once cooked, place on cooling rack to cool.

• For the frosting, make sure the butter is soft, then mix together with the soft cream cheese in a bowl until smooth. 

• Stir in the icing sugar with a spoon until it begins to come together. Pipe or spoon blobs of frosting on each cold cupcake. Then decorate to suit.       

Recipe adapted from Dan Lepard BBC Food