Easter Carrot cupcakes
Indulge in the joys of Easter baking with these irresistible carrot cake cupcakes, the perfect treat to celebrate the season; moist, sticky, and generously frosted with heavenly cream cheese icing, they’re a delightful blend of sweet and spice that’s meant to be shared with loved ones, bringing joy and warmth to your Easter gatherings or providing a sweet indulgence for a moment of self-care.
Ingredients:
3 medium carrots, peeled and grated
100g soft light brown sugar
80g unsalted butter, softened
80g Golden syrup
2 medium eggs
150g self-raising flour
1/2 tsp bicarbonate of soda
For the icing:
50g unsalted butter, softened
110g low-fat cream cheese
225g icing sugar
1tsp vanilla extract
Sprinkle with crushed walnuts for decoration
1tsp ground cinnamon
pinch of salt
Method:
1. Preheat the oven to 180°C.
2. Line a 12-tin cupcake tray with 8-10 cupcake cases.
3. Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter.
4. Spoon the mix into the cupcake cases and bake for 20-25 minutes until risen (make sure you insert a cake tester and it comes out clean from the centre when inserted). Remove when ready and allow to cool on a cooling rack.
5. Prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle with crushed walnuts for decoration if you wish.
Ingredients
One Stop Carrots
One Stop Self Raising Flour
One Stop Unsalted Butter
