Carrotcake cupcakes

Prep: 15 mins
Cook: 25 mins
Carrotcake cupcakes

For the icing:

50g white chocolate

200g cream cheese, softened

100g unsalted butter, softened

1 tsp vanilla extract

1/2 tsp orange extract

500g icing sugar

2 tbsp double cream

marzipan carrots or walnuts to decorate

For the cake:

2 eggs, beaten

225g caster sugar

5 tbsp dark brown soft sugar

100ml vegetable oil

1 tsp vanilla extract

250g grated carrot

125g crushed pineapple

200g plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1 1/2 tsp ground nutmeg

1/4 tsp ground ginger

100g chopped walnuts

Preheat oven to 180° C / Gas mark 4. Line 12 hole bun cases with paper cases.

In a small pan, melt white chocolate over gentle heat. Mix until smooth, and allow to cool to room temperature.

In a bowl, mix the cream cheese and butter until lump free. Stir in the white chocolate, 1 tsp vanilla and orange extract. A little at a time, beat in the icing sugar until the mixture is nice and fluffy. Stir in the double cream.

Combine the eggs, caster sugar and brown sugar using a whisk and add in the oil and vanilla. Fold in the carrots and crushed pineapple. In another bowl, combine the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix the flour ingredients into the carrot mixture until moist. Fold in 1/2 of the walnuts. Transfer to the prepared cupcake tin.

Transfer to a preheated oven to bake for 25 minutes. Test with a skewer to make sure it comes out clean. Allow to cool fully on a wire rack before smothering with icing and topping with a marzipan carrot or some walnuts. 

Serves
12

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Cheese, Vegetables

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Cake Stall, Cupcakes, Classics

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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