Our wonderful first guest blogger has a perfect Easter cupcake! We're very excited to introduce...
Carrot Cupcakes
A perfect Easter weekend treat that contains enough carroty goodness to make you believe you’ve had one of your five-a-day!
INGREDIENTS
220g carrots, finely grated
100g raisins
20g pecans or walnuts, roughly chopped (optional)
Zest of ½ orange
2 eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
120g golden caster sugar
100ml sunflower oil
120g plain flour, sifted
1 teaspoon bicarbonate of soda
Pinch of salt
FROSTING
30ml freshly squeezed orange juice
Zest of ½ orange
250g icing sugar
80g unsalted butter
Firstly, combine the grated carrot, raisins and nuts (if using) in a bowl.
In a separate bowl, whisk the eggs, sugar, oil, orange zest and vanilla extract together well until slightly thickened.
In another bowl mix together the sifted flour, bicarbonate of soda, cinnamon and salt. This should be gradually folded into the egg mixture, and then finally mixed in with the carrot, raisins and nuts.
The completed mixture should be evenly spooned out into 12 cupcake cases, and baked (160⁰ fan assisted/ 180⁰ electric/gas mark 4/350⁰F) for approximately 25 minutes, by which time they should bounce back once touched.
Allow the cupcakes to cool completely on a wire rack before topping with the orange buttercream frosting.
Decorate with crushed digestive biscuit and a sprinkle of ground cinnamon.
Sit back and enjoy!
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