How to make Carrot and cream cheese cupcakes

To make Carrot & cream cheese cupcakes is easy and quick.This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes.

Ingredients of Carrot and Cream Cheese Cupcakes :

  • orange coloured sprinkles , to decorate
  • 200g carrots , grated
  • 150ml sunflower oil
  • 2 eggs
  • zest 1 orange
  • 2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 100g self-raising flour
  • 100g wholemeal self-raising flour
  • 175g brown muscovado sugar

FOR THE ICING :

  • 1 tsp vanilla extract
  • 100g icing sugar , sifted
  • 300g soft cheese
  • 100g butter , softened
How to make Carrot and cream cheese cupcakes

How to make Carrot and cream cheese cupcakes

How to make Carrot and cream cheese cupcakes:

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
  2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations
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