Carrot Cake Cupcakes

I’m viciously behind on this! I made these cupcakes at the beginning of the month and I still haven’t blogged them yet! SHAME ON ME!

 

This recipe makes 12 cupcakes

3/4 cup butter, softened (or margarine)

Generous 1/2 cup superfine sugar

2 eggs, lightly beaten

2 & 3/4 cups grated carrot

scant 1/2 cup finely chopped walnuts

2 tbsp orange juice

grated rhino of 1/2 orange

1 & 1/3 cups self-rising flour

1 tsp ground cinnamon

12 walnut halves, to decorate

Frosting is-

1/2 cup cream cheese

1 tbsp orange juice

1 & 3/4 cups confectioners sugar

 

To make:

Preheat the oven to 350 degrees F (180 degrees C) and put 12 paper liners in a shallow muffin pan

Place the butter and superfine sugar in a large bowl and beat together until light and fluffy.

Gradually beat in the eggs.

Fold in the carrot, chopped walnuts (I didn’t make it with walnuts and it turned out just fine!) orange juice, and orange rind.

Sift in the flour and cinnamon and using a metal spoon, fold in gently.

 

Spoon the batter into the paper liners. Bake in the preheated oven for 15 to 20 minutes, or until risen, golden, and firm to the touch.

Transfer to a wire rack and let cool.

 

To make the frosting.

Put cream these and orange juice in a bowl.

sift in the confectioners sugar and beat until fluffy.  (If you’re using an electric mixer, just keep beating it as you go, it helps it all come together evenly.)

Spread the frosting over the cupcakes and top each with a walnut half. 

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3 thoughts on “Carrot Cake Cupcakes

    • haleyms says:

      I’d explain the chemistry of it…but I never took chemistry. So I honestly have no idea either 🙂
      but I think the orange citrus somehow cancels out the taste of the carrot.

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