Carrot Cupcakes with Orange Zest
Naturally tasty and full of goodness, carrots are perfect in these beautifully moist individual versions of the classic teatime favourite - carrot cake.
Makes: 12
Ingredients
2 large eggs
175g golden caster sugar
150ml sunflower oil
200g self-raising flour, sifted
3 tsp mixed spice
2 medium carrots, coarsely grated
1 tsp vanilla extract
Finely grated zest of 2 oranges
1½ x 200g tubs Waitrose Light Soft Cheese
50g golden icing sugar, sifted
Method
- Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.
- Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
- Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
- Divide the mixture between the muffin cases then place
in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
- For the frosting, beat together the soft cheese and icing sugar until smooth. Chill until ready to use. Spread liberally over the cooled cakes and top with the remaining zest, or, as shown, make long strips of zest using a zester.
Cook's tips
You can make 18-20 smaller cakes in fairy cake cases, if you prefer. Cook for 18-20 minutes. For added texture and flavour, try adding chopped nuts or pecans to the mixture. Once the cakes are frosted they should be eaten within a couple of hours or stored in the fridge.