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Cooks' Ingredients Cardamom Pods25g
25gItem price
£2.10Price per unit
84p/10gThe tenderest crumb, a fragrant hit of citrus and spice, plus fluffy mascarpone frosting... These are the mini cakes dreams are made of.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with cupcake cases. Bash open the cardamom pods, then grind the seeds into a powder with a pestle and mortar or in a bowl using the end of a rolling pin. In a large bowl, whisk the sugar, flour, baking powder, salt and ground cardamom.
In a separate bowl, whisk together the eggs and olive oil, then pour over the dry ingredients with the grated carrots and zest of 1 orange. Fold together to a smooth batter, then divide among the cupcake cases. Bake for 18-20 minutes until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, use an electric hand mixer to beat the mascarpone for 1 minute. Sift over the icing sugar and a pinch of salt, add the vanilla, then beat for 3-5 minutes until fluffy. Transfer the icing to a piping bag and pipe onto the cupcakes, or spread it on with a spoon. Scatter over the remaining orange zest and serve.
Typical values per item when made using specific products in recipe
Energy | 1,440kJ/ 345kcals |
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Fat | 19g |
Saturated Fat | 5.8g |
Carbohydrates | 38g |
Sugars | 26g |
Fibre | 1.7g |
Protein | 3.6g |
Salt | 0.4g |
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£2.65Price per unit
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£1.80Price per unit
47.4p/10ml