Cupcakes: The Desserts Recipes kitchen (The home of delicious dessert recipes) invites you to try Carrot & cream cheese cupcakes recipe. Enjoy wonderful desserts and learn how to make Carrot & cream cheese cupcakes.
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes
Easy
Makes 12
Prep 30 mins - Cook 20 - 22 mins
Freezable
Can be frozen un-iced
Ingredients
175g brown muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots , grated
orange coloured sprinkles , to decorate
FOR THE ICING
100g butter , softened
300g soft cheese
100g icing sugar , sifted
1 tsp vanilla extract
Method
1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.
Nutrition per serving
442 kcalories, protein 4g, carbohydrate 38g, fat 32 g, saturated fat 14g, fibre 2g, sugar 26g, salt 0.7 g
Good Food magazine, May 2010.
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