Deliciously Light Carrot & Cream Cheese Cupcakes- Spring Baking With Elizabeth!

Hello darlings! Today I fancied a naughty treat, so I made some delicious carrot and cream cheese frosted cupcakes! They are perfectly apt for Spring and would be lovely to take on a picnic or enjoy in the privacy of your bedroom so no one will ever know about it πŸ˜‰ This recipe makes 12-16 cupcakes and is guaranteed to make your kitchen smell AMAZING!

You Will Need:

For the cakes: (I like to pre-weigh and grate/zest all of my ingredients so I can just throw them in the mixer straight away.)

  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • zest 1 large orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated

For the frosting:

  • 100g butterΒ softened
  • 300g soft cheese
  • 100g icing sugar
  • 1 tsp vanilla extract
  • Grated carrot and decoration of your choice (i used fondant carrots)

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Step One: The Cake Mixture

  • Preheat your oven 180C/160C fan/gas 4.
  • After weighing and grating/zesting all of your ingredients and lining a baking tray with cupcake cases, mix the flours, sugar, spices, bicarb and orange zest on a medium speed. I of course just had to use my retro style stand mixer and scales! They are pink!

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  • After you have done this, whisk in the eggs and oil.
  • Finally, gently stir in the grated carrot

When you have finished doing all of these steps, your mixture is going to look absolutely gross, which is exactly how it is supposed to look!

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Distribute the mixture evenly between cupcake cases and bake for 22 minutes. This may differ depending on what your oven is like. Allow cakes to fully cool before you frost.

Step Two: The Frosting

  • Beat the butter on a high speed until it is light and fluffy
  • Add the soft cheese, icing sugar and vanilla extract and beat until thoroughly combined.
  • To decorate you can either spoon the icing on, or use a piping bag with a round tip like I did. I finished the cupcakes with a small amount of grated carrot and a fondant carrot to decorate.

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I hope you enjoy this recipe, definitely let me know if you try it! I am now going to enjoy a cupcake before dinner. See you soon!

Love Elizabeth

xox

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