Sorry... I will not take any order for this type of cupcakes. I made them for family gathering... my preggy niece requested a carrot cake with cream cheese frosting.
Ingredients
For the cake:
200g self-raising flour
175g soft light brown sugar
150g chopped walnuts
1 level tsp ground cinnamon
Pinch of salt
150ml corn oil
3 medium eggs
250g carrots, peeled and grated
1 tsp vanilla flavour
For the topping:
250g cream cheese
120g icing sugar
Zest of 1 lemon
1 tbsp lemon juice
Directions:
Set the oven to gas mark 4 or 180°C.
To make the cake:
250g cream cheese
120g icing sugar
Zest of 1 lemon
1 tbsp lemon juice
Directions:
Set the oven to gas mark 4 or 180°C.
To make the cake:
Tip the flour into a bowl and stir in the sugar, walnuts, cinnamon and salt.
Beat the corn oil and eggs together and add to the dry ingredients and carrots, then stir until well mixed. Pour the mixture into the cupcakes casing.
Bake the cake in the centre of the oven for about 20 minutes, until it is just firm to the touch in the centre, and a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn out on to a wire rack to cool completely.
To make the topping:
Beat the corn oil and eggs together and add to the dry ingredients and carrots, then stir until well mixed. Pour the mixture into the cupcakes casing.
Bake the cake in the centre of the oven for about 20 minutes, until it is just firm to the touch in the centre, and a skewer comes out clean after being inserted into the cake.
Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn out on to a wire rack to cool completely.
To make the topping: Beat together the cream cheese, icing sugar, lemon zest and juice until well mixed. Spread the icing over the top of the cupcakes and decorate with the sweet 'carrots', if liked.
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