How to make Carrot cupcakes

This zesty carrot cupcake recipe from Lisa Harris is topped with fun, fluffy marshmallow icing.

Ingredients of Carrot cupcakes :

For the cakes :

  • 2 oranges, zest
  • 200 g carrots, grated
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • ahalf tsp ground cloves, or nutmeg
  • ahalf  tsp ground ginger
  • 100 g self-raising flour
  • 100 g wholemeal self-raising flour
  • 150 ml sunflower oil
  • 175 g brown muscovado sugar
  • 2 eggs

For the marshmallow icing :

  • 1 tsp vanilla extract
  • 50 g caster sugar
  • 2 egg whites
How to make Carrot cupcakes

How to make Carrot cupcakes

How to make Carrot cupcakes:

  1. For the cakes: preheat the oven to 180C/160C fan/gas 4. Place 12 cupcake cases in a deep cupcake tin.
  2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 3 minutes until light and fluffy.
  3. Gently fold in the flour, spices, bicarbonate of soda, vanilla extract, grated carrot, and half the orange zest, until thoroughly combined.
  4. Divide the mixture between the cases and bake for 20-25 minutes until well-risen and golden brown. Remove from the oven and leave to cool.
  5. For the icing: in a glass bowl over a pan of simmering water, whisk the egg whites and sugar together for 5 minutes or until the sugar has dissolved and the mixture is hot to the touch. Make sure the water isn’t touching the bottom of the bowl.
  6. Remove from the heat, and continue beating for 7 minutes until light and marshmallow-y.
  7. Add in the vanilla extract and mix through

 

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