Take a look at our latest club recipe,some delicious carrot and orange cupcakes!
CARROT & ORANGE CUPCAKES
INGREDIENTS
2x Large Eggs
175G Caster Sugar
150ml Sunflower Oil
200G Self-Raising Flour (Sifted)
3x Tsp Mixed Spice
2 x Medium Carrots (Coarsely Grated)
1x Tsp Vanilla Extract
Finely Grated Zest (2x Oranges)
300G Light Cream Cheese
50G Icing Sugar
TIP – You can also decorate the cupcakes with some other items of your choice, for this recipe we have added some dried orange slices to finish off the look nicely! You can also use a piping bag for the icing to add different textures
METHOD
- Preheat the oven to 180c / Gas 4 and place 12 paper cases in a deep muffin tin
- Pop the eggs, sugar and oil into a large mixing bowl and beat with an electric mixer until light and fluffy
- Using a metal spoon, gently fold in the flour, mixed spice, grated carrot, vanilla extract and half of the orange zest. Keep doing so until all ingredients are thoroughly combined
- Divide the mixture between the muffin cases and place in the oven for 20-25 mins or until they are well risen and golden brown
- Then remove from oven and place onto a cooling rack
- For the frosting, beat together the soft cheese and icing sugar until smooth then chill until it is ready to use
- Spread the icing generously over the cooled cup cakes then top with the remaining orange zest and any other items of your choice
Allergens – This recipe contains gluten, dairy and egg. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.
