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| www.siobhanbyrnephotography.com |
Makes 12 cupcakes
Ingredients
2 eggs
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
180g (6.5oz) wholegrain spelt flour
Pinch of salt
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
180g (6.5oz) wholegrain spelt flour
Pinch of salt
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
Orange Cream Cheese Icing
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange
Method
Preheat oven to 180⁰C/Gas Mark 4
Prepare your cupcake tins
Beat the eggs in a large bowl, add the oil, brown sugar & grated carrot
Sift the dry ingredients into the wet mixture
Combine, using a wooden spoon or spatula
Do not over mix
Use a tablespoon to fill the cupcake cases ¾ of the way
Cook for 20 minutes (check they are cooked by inserting a cocktail stick into the middle of one of the cakes, if it comes out clear it is cooked)
Allow to cool completely before icing
Prepare your cupcake tins
Beat the eggs in a large bowl, add the oil, brown sugar & grated carrot
Sift the dry ingredients into the wet mixture
Combine, using a wooden spoon or spatula
Do not over mix
Use a tablespoon to fill the cupcake cases ¾ of the way
Cook for 20 minutes (check they are cooked by inserting a cocktail stick into the middle of one of the cakes, if it comes out clear it is cooked)
Allow to cool completely before icing
For the Icing
Beat the cream cheese and butter together
Add the vanilla extract and orange zest and beat together
Sift the icing sugar into a bowl and combine using a handheld mixer
Using a tablespoon ice the cupcakes and twirl the icing on the top with a cocktail stick
NOTE: As you can see from the photo my son Dylan, Lily and Kate had great fun icing these although they may get more topping on the table and in their mouths than on the cakes!! You have been warned! Thanks to Siobhan Byrne who did an amazing job at our photo shoot and to our models who did such a great job :)
Add the vanilla extract and orange zest and beat together
Sift the icing sugar into a bowl and combine using a handheld mixer
Using a tablespoon ice the cupcakes and twirl the icing on the top with a cocktail stick
NOTE: As you can see from the photo my son Dylan, Lily and Kate had great fun icing these although they may get more topping on the table and in their mouths than on the cakes!! You have been warned! Thanks to Siobhan Byrne who did an amazing job at our photo shoot and to our models who did such a great job :)
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