Carrot and Orange Cupcakes


carrot cupcake 2
What oh cake eaters!
It’s no secret that I love carrot cake, that would be a very odd secret to keep, so these went down very well with a gigantic cup of tea. And I know that lent is hardly the time for such indulgences but I wanted to have a crack at icing cupcakes using a pallet knife rather than an icing bag, it’s a method that I’ve seen everywhere lately and I really like the look of it, it seems somehow grown up, if anything smothered in cream cheese icing can be grown up- oh that sounds weird, should I edit that out? No I’m just forging on.
Here is the recipe;
300g butter
300g soft brown sugar
2 eggs
2 carrots
300gself raising flour
1 orange
1 tsp cinnamon

For the icing;
1 tub of cream cheese
2 tbsp butter
Icing sugar to taste

Cream together the butter and sugar. Gradually beat in the eggs and add the grated carrot and zest of the orange. Mix in the flour, cinnamon and a good squeeze of orange juice, you want the mixture to be a dropping consistency, so not too runny. Put a heaped teaspoon into each paper case and bake for about 15 mins on gas mark 6, but keep an eye on them because ovens vary hugely.Cream the butter and icing sugar, some people, like me, like quite mildly sweetened icing and others very sweet so I’ll leave the sugar content up to you.

Ice when the cakes are completely cool.

P1130431

Been doing much baking lately?

Gwen

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About Gwen and Elinor

Two bloging buddies who love tea and biscuits.
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2 Responses to Carrot and Orange Cupcakes

  1. Charisma says:

    Mmm what a lovely combination of flavours, it looks great!

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