Carrot Cupcakes


At last... I made some carrot cupcakes! Wanted to try out this recipe long time ago... finally got the right timing. Baked ½ of the recipe and got 8 small cup cakes, asked Tak to bring 4 to his office to share with colleagues but those 4 with only cream cheese frosting... was a bit rushing in the morning. Should have had woke up a little earlier and make the fondant carrots in advance. They look much better "dressed" with the fondant carrots.
Ingredients (1 dozen):
1½ cups self-raising flour
½ cup caster sugar
¾ tsp baking soda
½ tsp nutmeg
¼ tsp ground cinnamon
Pinch of salt
1 cup grated carrot
2 eggs, lightly beaten
¾ cup vegetable oil
½ cup chopped walnuts

Cream cheese frosting:
2 cups (160g) icing sugar, sifted
120g cream cheese, softened
1 tsp lemon butter or grated lemon grind
**Beat all ingredients together until smooth and creamy.

  1. Preheat oven to 180C. Line muffin pan with paper patty cases.
  2. Sift all dried ingredients (except walnuts)together into a large mixing bowl. Add carrot, eggs and oil and beat until combined. Stir in walnuts.
  3. Spoon mixture into patty cases and bake for 20 to 25 minutes. Cool completely on wire racks.
  4. Spread cream cheese frosting on top of each cup cakes and top with fondant or marzipan carrot.

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