to make the carrot and gingerbread cupcakes you will need:
| 165g grated carrot | 160g caster sugar | 150ml sunflower oil | 2 large eggs | 150g plain flour | 50g dried mixed fruit | 1tsp ground ginger | 1/2 tsp bicarbonate soda | 1/2 tsp baking powder |
method:
First
things first, you are going to want to pre-heat your oven to gas mark
4/180c/350f and then line your baking trays with the cupcake cases. Then you
are going to want to start on your cupcake mixture, take the caster sugar,
sunflower oil and eggs and place them all in your mixer or bowl whichever way
you prefer to mix your mixture. Then you are going to want to start mixing the
ingredients on a low speed and gradually add the flour, ground ginger,
bicarbonate soda and baking powder, then slowly start to speed up the mixer.
Mix all together until combined and smooth. Once combined you are going to want
to take your dried mixed fruit and grated carrot and fold the two ingredients
into the mixture. Before baking you are going to want to take your mixture and
spoon an amount into your cupcake cases and place in your pre-heated oven for
22-25 minutes, once out of the oven leave to cool completely.
to make the frosting you will need:
| 300g icing sugar | 50g softened butter | 125g mascapone | gingerbread men sprinkles |
method:
For the frosting you are going to want to take the softened butter and place it in a bowl/mixer, beat slightly before adding in the mascapone and beating the two together. Slowly add in the icing sugar (it is better to sift in the icing sugar) and continue to mix until combined. All that is left to do is spoon or pipe on the frosting onto your completely cooled cupcakes and decorate with some little gingerbread men sprinkles (or any sprinkle of choice) or you could simply lightly dust on some ground cinnamon.
Catch up on my previous "christmas baking" posts here...
xo.
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