Shopping list (12 - 16 cupcakes)
275g castor sugar
200ml sunflower oil
4 free range eggs (medium)
225g whole-wheat flour
7g baking powder
1 teaspoon cinnamon
1 teaspoon cookie spices
1 teaspoon cocoa
300g grated carrots
How delicious is a carrot cupcake with a Mascarpone buttercream topping? Very, very delicious! The cupcakes are ready in no time and while they are cooling, make the buttercream and a small orange carrot, from fondant icing :))
How to make these tasty carrot cupcakes
Preheat the oven to 180°C
In a large bowl mix the sugar, oil and eggs smooth.
Stir in the julienne chopped carrots.
Place the paper cupcake cases into a muffin tin.
Weigh te flour and add baking powder, spices and cocoa.
Sieve the flour mixture into a second bowl and stir it together.
Rub residue spices in the sieve with a wooden spoon through the mazes.
Add the sieved flour to the carrot mixture and stir it in.
Fill the paper cupcake cases up to 2/3 with batter.
Slide the muffin tin in the middle of the oven.
Bake the cupcakes for 20 - 25 minutes until cooked.
Tomorrow we make the topping and marzipan carrots.
TIP! Check wether the cupcakes are cooked by sticking a skewer into a cupcake. If they are cooked it will come out clean.
Tomorrow the recipe for Mascarpone buttercream!