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Carrot Cake Cupcakes

  Rating 0.0

Prep

30 mins

Bake

20-25 mins

Serves

12

Difficulty

Medium

About

Wonderfully spiced and moist carrot cakes with a tangy cream cheese swirl and plenty of walnuts. Yum!

made using

Light Brown Soft

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Instructions
Ingredients
Reviews

For the cupcakes

Step 1

Preheat the oven to 170C/340F. Line a 12 hole muffin tin with large cupcake/muffin liners.

Step 2

Mix oil, buttermilk, sugars, vanilla and egg in a large jug. Add in the carrots and stir to combine. Set aside.

Step 3

In a separate large bowl, mix together the flour, baking powder, bicarb, salt and spices. Add in the dry ingredients and fold to combine. Tip in the broken walnuts and fold in.

Step 4

Spoon or scoop the cake mixture evenly between the cases. Bake for 20-25 minutes until springy to touch and a toothpick inserted into a cupcake comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

For the icing and decoration

Step 1

Beat the butter in a large mixing bowl for at least 5 minutes until pale and fluffy. Add in the sugar and vanilla and beat again until fluffy.

Step 2

Soften the cream cheese a little with a spoon or spatula, then add it to the buttercream and beat to combine. Transfer to a piping bag fitted with a star nozzle.

Step 3

Pipe swirls of cream cheese icing over each of the cupcakes, then decorate with some extra chopped walnuts and a sprinkling of extra cinnamon if you wish. Enjoy!

Ingredients – 16 items

Serving

1

For the cupcakes

Olive-oil

Oil

neutral flavour such as vegetable

90 ml
Buttermilk

Buttermilk

80 ml
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

50 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

75 g
Vanilla

Vanilla

1 tsp
Eggs

Large eggs

1
Carrots

Carrots

grated

210 g
Flour

Plain flour

190 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Bicarbonate soda

1/2 tsp
Salt-table

Salt

1/4 tsp
Cinnamon

Cinnamon

2 tsp
Nutmeg

Nutmeg

1/2 tsp
Cloves

Cloves

1/4 tsp

Ground cardamom

or 1/2 tsp if grinding fresh

1 tsp
Walnuts

Walnuts

broken into chunks

70 g

For the cream cheese icing and decoration

Butter

Unsalted butter

room temp

150 g
Fairtrade Cane Icing Sugar

Icing sugar

150 g
Cream-cheese

Full fat cream cheese

325 g
Vanilla

Vanilla

1 tsp
Walnuts

Walnuts

chopped

40 g

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