A couple more sleeps to Easter so it’s time to get on the sweet feast roller coaster of yummy carrot cupcakes.
Any festival arrives with its own share of feasts and Easter is no exception. But you can be the exception if you don’t get stuck with only Easter eggs and chocolates but spread love and appetite with these easy to make and savoury carrot cupcakes. When it comes to carrot and stick, choose the carrot. Choose the cupcake.
Serves: 12-16 Baking Time: 30 minutes
Ingredients I Used:
125 gm soft brown sugar
125 gm butter
2 large free-range eggs
225 gm plain flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger (I used ginger paste)
½ teaspoon baking soda
½ teaspoon baking powder
200 g carrots
75 g walnuts , plus extra to sprinkle
200 g cream cheese
110 g icing sugar
Lets bake now
Step one: Preheat the oven to 180ºC/gas 6. Line your cupcake trays with paper cases.
Step two: Beat the sugar, oil and eggs together. Fold in the flour, spices, baking soda and powder. Grate in the clementine zest, then add a pinch of sea salt.
Step three: Coarsely grate the carrots and chop the walnuts, then fold into the batter.
Step four: Divide the mixture between 12 to 16 cupcake cases, then bake for about 25 minutes, or until a skewer inserted in the centre comes out clean. Cool on a rack.
Step five: Beat the cream cheese and icing sugar together. Spread over the cooled cupcakes. Just spoon it, no need to make any cones as this cupcakes are all about the flavour and textures, and sprinkle them with extra chopped walnuts. Voila!