Yesterday at work we were running the New Zealand resuscitation Council for Neonates day which can be rather taxing for everyone (us and the people doing the course). Each time I like take some cupcakes with me to help to lighten the day a little and maybe sweeten it a bit. As I had a mad baking day the day before I wanted something that was easy but tasty. I went to my favourite cupcake book called 'Divine Cupcakes' by Tamara Jane and found this recipe. I halved the recipe and still got 24 cupcakes out of it. Of course everything tastes better with cream cheese icing so I piped some of that on then sprinkled it with a little cerise rainbow dust (edible glitter) which I have been dying to use since I bought it. The girls seemed to like them and the recipe made a lovely light but nicely flavoured cupcake.
Carrot Cupcakes ('Divine Cupcakes'- Tamara Jane)
280 gm flour
1 tsp baking soda
1/2 tsp mixed spice (I made it a generous half)
1 c vegetable oil
260 gm brown sugar
3 eggs
300 gm grated carrot
75 gm chopped pecans
60 gm sultanas
finely grated zest of a lemon
Oven to 180 C and line 24 muffin tins with cupcake papers.
Sift together the flour, soda and mixed spice. I a separate bowl, beat the oil, sugar and eggs until it is creamy and thick.
Add the grated carrot,pecans, sultanas and zest then beat on a low speed until combined.
Add the flour mixture and beat on a low speed unbtil thoroughly combined but do not overmix.
Bake 22-25 mins and remove from the tins to a wire rack to cool.
Cream Cheese Frosting
60 gm butter softened
200 gm cream cheese
vanilla extract
3-4 c icing sugar
Mix the butter and cream cheese together until well mixed. Add the icing sugar and beat until light and creamy.
They look gorgeous, Megan. :-)
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