Jump to Main ContentJump to Primary Navigation

Recipe: Cream cheese frosted carrot cupcakes

Makes 18

Prep:

Cook:

Serves:

    These delicious cupcakes are popular in my adult and child classes. For children, I substitute the walnuts for the same quantity of sultanas. Custard powder might seem a strange ingredient to use in icing, but I find it gives a hint of vanilla without being overpowering, which can be the case with vanilla extract. I also love custard.
    Makes 18

    Ingredients

    ● 225g self-raising flour
    ● 1 tsp baking powder
    ● 1½ tsp ground cinnamon
    ● ½ ground ginger
    ● ¼ tsp salt
    ● 180g grated carrot
    ● 4 medium eggs
    ● 1 tsp vanilla extract
    ● 50g light brown sugar
    ● 180g golden caster sugar
    ● 250ml vegetable oil
    ● 50g walnuts, chopped

    For the cream cheese frosting
    ● 300g cream cheese
    ● 100g butter, soft
    ● 200g icing sugar
    ● 1 dsp custard powder
    ● 1 tbsp milk

    For the decoration
    ● White fondant icing
    ● Green and orange food colouring
    ● 25g walnuts

    Method

    ● Preheat oven to 180°C. Line a muffin tin with muffin cups.
    ● Sift together the flour, sugar, salt and spices in a large bowl. In a separate bowl, beat the eggs, add the oil, vanilla extract and grated carrots
    ● Add the wet ingredients to the dry mixture. Mix well but do not over beat
    ● Add the nuts.
    ● Pour the batter into the prepared muffin cups.
    ● Bake for 20-25 minutes, or until just firm to the touch
    ● Remove from the oven, wait five minutes then cool on a wire rack
    ● For the icing, dissolve the custard powder in the milk, then beat with the butter and cheese in a large bowl using a hand held mixer or stand mixer fitted with a paddle attachment on a medium speed until smooth - about two minutes.
    ● Stop, scrape the sides of the bowl with a spatula, and with the mixer on a low speed, gradually add the icing sugar for about 1-2 minutes until light, fluffy and creamy.
    ● When the cakes are cool spread the frosting on with a knife.
    ● Make your carrot or vegetable decorations.
    ● Enjoy.

    Method
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw