Thursday 25 May 2017

Cupcake Jemma: Carrot Cake Cupcakes

Hi everyone :)

I came across this recipe of Cupcake Jemma's on YouTube last week and I'm a big fan of Carrot Cake - in the form of a cake or cupcakes or a loaf or whatever really! It's an amazing thing and I can't get enough of it!

Ingredients (cupcakes):
- 2 cup plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 cup of ground walnuts (or pecans)

 - 4 large eggs
- 1 1/2 cup of caster sugar
- 300ml sunflower oil
- 3 cups of grated carrot

Ingredients (icing):
- 150g unsalted butter, softened
- 240g full-fat cream cheese
- 840g icing sugar, sifted

Method (cupcakes):
1. Preheat your oven to 180°C and line muffin tins with cupcake liners.
2. Firstly add all dry ingredients to a large bowl (so flour, cinnamon, baking powder, bicarbonate of soda, salt and walnuts (or pecans)) and mix together with a whisk, leave to one side for now.
3. In a stand mixer add the caster sugar and 4 large eggs to a bowl. On a low speed to start with - mix until it looks light and mousse-like - this should take a minute or so.
4. On a low speed, gradually add the sunflower oil until it is all incorporated into the egg/sugar mixture.
5. Stop the mixer and add the grated carrot. Now mix briefly on a low speed until everything comes together - 30 seconds will do.
6. You can now add the dry ingredients all at once. Mix until incorporated - again takes about a minute or so.
7. Using an ice cream scoop (or batter scoop) or by adding the mixture to a measuring jug. Fill the cupcake liners 3/4 full. I managed to get 18 with my mixture but some of my cases were rather full so I think you could manage 24 (so 2 full trays).
8. Bake in the oven for 20-24 minutes or until a skewer comes out clean.

Method (cream cheese icing):
1. Add 150g of unsalted, softened butter and 240g of full-fat cream cheese to the mixing bowl and beat for 2-3 minutes.
2. Stop the mixer and add half of the icing sugar (so 420g) and mix on a slow speed to start with for 2-3 minutes - you can gradually increase the speed once the icing sugar has started to mix in.
3. Repeat step 2 for the last 420g of icing sugar.
4. The icing should be white and fluffy when ready.
5 . Decorate the cupcakes how you wish.

Note: Cupcake Jemma used a spoonula to decorate ... I used a spoon and got the same result. She said you can use a pallet knife or a piping bag but I thought the icing was too soft to pipe so didn't bother with that.

Let me know what you think in the comments below and if you have any ideas of what I could make next that would be great! Always on the lookout for new things to try :)

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