Leila.se
[ food and books for a sweeter life ]
Yummy Pastries
When it comes to carrot cupcakes the key to success is to put lots of flavour into the mixture. I like ginger, but you can vary the flavouring and use ground cloves or allspice instead.
MAKES 12 CUPCAKES
Carrot ginger walnut cupcakes
- 3 organic eggs
- 270 g (9 1/2 oz) caster sugar
- 180 g (6 1/4 oz) plain flour
- 1 teaspoon vanilla sugar
- 3 teaspoons baking powder
- 1 pinch of salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 2 teaspoons ground ginger
- 150 ml (1/4 pint) sunflower oil
- 450 g (1 lb) grated carrots
- 100 g (4 oz) walnuts chopped
- Whole walnuts for decoration
Cream Cheese Lime Frosting
-
65 g (2 1/2 oz) soft butter
- 300 g (11 oz) icing sugar
- 1 teaspoon vanilla sugar
- Zest of 1 lime
- 100 g (4 oz) cream cheese
- Preheat the oven to 175¡C/350¡F/gas 4.
- Beat the eggs and the sugar until pale and fluffy.
- Mix together the dry ingredients and fold into the egg mixture.
- Stir in the oil, carrots and coarsely chopped walnuts.
- Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full.
- Bake in the centre of the oven for 12–15 minutes. Leave to cool.
- Make the frosting by mixing together the ingredients until creamy.
- Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.
