I’d predicted that this weekend was going to be a massive bake off 😛 although I technically do not have the time to do any of this, I think I’m just going to go with the flow with the full weekend. These have been given to my lovely-awesome-club treasurer for her birthday this coming Tuesday ❤ (Viva Piemonte)
I guess this would make 12 normal sizes cupcakes but I made fairy cake size and made 24
200gr grated carrot,
1 cup of chopped walnuts, (plus some for decoration)
170gr brown sugar (muscovado)
200 gr self rising flour
1tsp baking powder
100gr veg oil
2 tbsp mixed spice
1 orange zest (divide half for the cakes and half to decorate)
200 gr cream cheese
80gr icing sugar
100 gr butter soft
1 tsp yellow food colouring (I added this to put more contract between the cake and the frosting, and the zest)
Turn oven 180° and line cupcake tin. You can always spray the tray with oil and its also fine. I tried making one without lining and it was perfect. Because I don’t have the fairy cake size tray but only the normal, I double lined to make a stronger base so the batter wouldn’t collapse the liner.
Combine all the dry ingredients and half of the zest.
Whisk vegetable oil and eggs till combined and stir in the dry ingredients with the carrots and the walnuts.
Pour in the tray and bake for 15 min.
Whilst they are baking and/or cooling, make the frosting. I’d advice to always beat the butter first so its already creamy before adding the sugar otherwise you will have butter bullets go all over the place, especially if the butter is not soft enough. Add the rest and put in a piping bag.
Finishing touches: add the left over zest on top of the cupcakes and a piece of walnut. And Voilà!
Ciao for now! xox