Easy Carrot Cake Cupcakes

Hi Everyone,

A few days ago we came back from a weekend trip and during a stop at the services, I found a little gem of a cupcake book called simply "The Cupcake" by Love Food, and just could not resist.

It is packed full of little cupcake goodness. My husband got the first choice of cupcake and as he loves carrot cake he chose the mini version.

They tasted absolutely divine so I just had to share them.

So here we go….

According  to the recipe, these ingredients should equal 12 cupcakes, however, when I made them, I actually got 18….. not sure why…..

Ingredients:

175 g/ 6oz butter, softened, or soft margarine

115 g/4 oz caster sugar

2 eggs, lightly beaten

300 g/ 10.5 oz carrots, grated

55 g/ 2 oz walnuts, finely chopped

2 tbsp orange juice

grated rind of 1/2 orange

175 g. 6 oz self-raising flour

1 tsp ground cinnamon

12 walnut halves, to decorate

For the frosting:

115 g/ 4 oz full-fat cream cheese

1 tbsp orange juice

225 g/ 8 oz icing sugar

First of all you need to preheat your oven to 180 degrees (350 Fahrenheit) and put 12 cupcake cases into a tray.

Next, beat the butter/margarine together with the caster sugar until its really nice a fluffy. It will also get a little lighter in colour. Gradually start beating in the eggs. 

Once that's done, you need to add in your grated carrots, chopped walnuts, orange juice and orange rind. I used a spatula to fold the mixture together. Then sift in your cinnamon and flour and again fold it in. It is best to use a metal spoon because the mixture is less likely to stick to it.

The fill your cases and bake in the preheated oven for about 15-20 minutes. Keep checking them because the baking time will differ with every oven. They should be nice and golden and firm to the touch. Leave them on a wire rack to cool.

Now, we can make the yummy frosting. Add the cream cheese and orange juice to a bowl and sift in your icing sugar, then beat the mixture until it's fluffy.

Once the cupcakes are completely cooled, you can add the frosting and top each with a walnut half.

All you need to do now is enjoy!!!

Let me know in the comments below what you think of them!!!

Lot's of love,

Linda

Disclaimer: The recipe is taken from the book "The Cupcake" by Love Food. The ingredients I took from the book but the instructions were re-written in my own wording.