To make the carrot cake cupcakes you will need:
12 cupcake cases
165g carrot, grated
160g caster sugar
150ml sunflower oil
2 eggs, large
150g plain flour, sifted
100g walnuts, chopped
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the cream cheese frosting you will need:
300g icing sugar, sifted
50g butter, softened to room temperature
125g cream cheese, fridge temperature
decoration of choice
Method:
First things first you are going to want to pre-heat your oven to 180c/gas mark 4 and then line your tins with cupcake cases. Using a mixer beat in your eggs and sugar until they are a pale and silky consistency. Gently pour in the sunflower oil until well combined before adding in your grated carrot, continue to mix until well combined. Next you are going to want to add in your sifted flour, cinnamon, baking powder, bicarbonate of soda and then the chopped walnuts. Continue to mix until well combined before taking the mixture and placing them into the cupcake cases until 3/4 full. Bake in the oven for 20/24 minutes. Once out of the oven leave to cool completely before decorating. To make the cream cheese frosting, beat the butter and icing sugar together on a medium/slow speed until the mixture comes together. Add in the cream cheese, continuing to combine together on the medium/slow speed. After a while turn up to a medium/high speed and beat until light and fluffy for around five minutes. Do not over beat as the mixture can turn a runny consistency. All that is left to do then is decorate to your choosing and enjoy.
I hope you have enjoyed this month's themed week, i thought it was something different to doing a beauty related theme. Although saying that next week will resume to all things beauty, as i don't know about you but i am having withdrawal symptoms ha ha!
♥
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