Carrot Cupcakes – Glam Radar

by Maria · October 11, 2014

When it comes to finding the perfect recipe, be prepared not only for much trial and error, but also for mixing and matching* and adapting the recipe to your own taste. This requires a lot more work than just picking up the first recipe you see and deciding that this will be the way you bake [insert name here] cake forevermore (or, heavenforbid, buying a cake mix – !) This recipe was originally written for a cake, rather than cupcakes, but I find that American cake recipes are h u g e – they often make massive, double-layered cakes that are sometimes soft and squidgy in the middle – so it’s much more manageable (and fun!) to make cupcakes instead

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This reminded us of Starry Starry Night

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Ingredients
3 cups all purpose flour 1 1/3 cup pureed, cooked carrots 3/4 cup drained crushed pineapple Preheat the oven to 180º C Sift dry ingredients into bowl Add oil, eggs, vanilla, beat well Fold in walnuts, coconut, carrots and pineapple

Pour batter into muffin tins till edges pull from sides

Cream cheese icing Ingredients 600 g icing sugar, sifted 100 g unsalted butter, room temperature 250 g cream cheese, coldMethod Beat icing sugar and butter in an electric mixer till well-mixed Add cream cheese and beat until completely incorporated Beat till light and fluffy, about 5 minutes

Do not overbeat (can become runny)

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The cake recipe was adapted from The New Basics Cookbook and the cream cheese icing was adapted from the Hummingbird Bakery cookbook

Tags: Carrot CupcakesCarrot Cupcakes recipeHow to make Carrot Cupcakes

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