17 August 2015
Carrot cupcakes with white chocolate cream cheese icing
Ingredients
For the icing :
50g (2 oz) white chocolate
1 (200g) tub cream cheese, softened
100g (4 oz) unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
500g (1 1/4 lb) icing sugar
2 tablespoons double cream
For the cupcakes :
2 eggs, lightly beaten
225g (8 oz) caster sugar
5 tablespoons dark brown soft sugar
100ml (4 fl oz) vegetable oil
1 teaspoon vanilla extract
250g (9 oz) grated carrots
125g (4 1/2 oz) crushed pineapple
200g (7 oz) plain flour
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
100g (4 oz) chopped walnuts
Ingredients
For the icing :
50g (2 oz) white chocolate
1 (200g) tub cream cheese, softened
100g (4 oz) unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
500g (1 1/4 lb) icing sugar
2 tablespoons double cream
For the cupcakes :
2 eggs, lightly beaten
225g (8 oz) caster sugar
5 tablespoons dark brown soft sugar
100ml (4 fl oz) vegetable oil
1 teaspoon vanilla extract
250g (9 oz) grated carrots
125g (4 1/2 oz) crushed pineapple
200g (7 oz) plain flour
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
100g (4 oz) chopped walnuts
Method
Prep:30min › Cook:25min › Ready in:55min
1 Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
2 In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3 In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.
4 Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
5 Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
