Carrot Cupcakes with Cream Cheese Frosting
Rich carrot cupcakes topped with cream cheese frosting, studded with chopped walnuts and orange zest.
Ingredients
light salted butter
150 g
light brown sugar
150 g
eggs
3
self-raising flour / cake flour
150 g
baking powder
1/2 tsp
walnut meal
85 g
orange zest (grated)
1
carrot (grated)
150 g
full-fat cream cheese (for frosting)
125 g
icing sugar (for frosting)
275 g
cold water (for frosting)
1 tbsp
walnuts (chopped, for decoration)
to taste
Instructions
1
Preheat the oven
Preheat the oven to 180˚C (350˚F, gas mark 4).
2
Mix the base batter
Put the butter, brown sugar, eggs, self-raising flour, baking powder, walnut meal, and orange zest into a large bowl. Mix thoroughly for 2-3 minutes until the ingredients come together to form a thick yellow mixture. The mixture will appear slightly grainy and textured due to the walnut meal and orange zest.
3
Add the carrots
Add the grated carrot and stir for 2-3 minutes. The mixture will now become thicker.
4
Fill the paper cases
Divide the mixture evenly among paper cases. Gently shake the baking tray from side to side to level the surface, and tap the tray on the work surface to release any trapped air bubbles.
5
Bake
Bake for 25 minutes until risen and firm to the touch. Cool for 5 minutes, then carefully transfer to a wire rack.
6
Make the frosting
Beat the cream cheese for 1-2 minutes until smooth and creamy. Add the icing sugar and water, and beat for 3-4 minutes. It may be tough at first, but try not to add more water at this point. As the cream cheese and icing sugar combine, the mixture will soften.
7
Decorate
Spread the frosting on top of the cakes with a spoon or palette knife, and place half a walnut on top.
