It’s been a busy couple of months with lots of friends and family visiting! I made these carrot cupcakes about a month ago, when some friends were visiting on their way down from Leeds to Cornwall. I fancied making these as I haven’t made them for ages – they are a fairly quick and easy cake to make but they taste delicious.
The recipe comes from my “go to” Cupcakes from the Primrose Bakery book. I’ve made them before and they work brilliantly well with the orange cream cheese icing in the book, however, they then need to be kept in the fridge. As my friends were travelling onwards, I wanted to give them some for their holiday and so I stuck with a simple orange buttercream and a sprinkle of cinnamon.
The recipe is simple and these are a very reliable bake. The mixture is a lot runnier than most cake mixtures, but don’t be alarmed by this. If you have time before you start baking, soak the raisins in a mixture of boiling water, orange juice and a bit of cinnamon and they will plump up beautifully. The recipe calls for 130g raisins, but I usually chuck a few more in.
Carrot cupcakes with orange buttercream
- 225g carrots, peeled and trimmed
- 130g raisins
- 2 large eggs
- 130g caster sugar
- 120ml corn oil
- ½ tsp vanilla extract
- Grated zest of 1 orange
- 120g plain flour
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1 tsp ground cinnamon
- 115g butter, at room temperature
- 500g icing sugar, sifted
- 4 tblsp freshly squeezed orange juice
- Pre-heat the oven to 160C.
- Line a 12 hole muffin tin with cupcake cases.
- Finely grate the carrots and drain off any liquid.
- Combine the grated carrot with the raisins in a large bowl and set to one side.
- Using a stand mixer, beat the eggs and sugar together for several minutes.
- Add the oil, vanilla and orange zest and beat well.
- Sift the flour, bicarbonate of soda, salt and cinnamon together in another bowl.
- Gradually add these ingredients to the egg and sugar mixture, folding carefully after each addition.
- Pour this mixture into the bowl containing the carrots and raisins and mix with a wooden spoon until evenly distributed.
- Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full.
- Bake in the oven for about 25 minutes, until the cakes bounce back when touched.
- Remove from the oven and leave the cakes in the tin for about ten minutes before placing on a wire rack to cool.
- To make the buttercream, beat the butter, juice and half of the icing sugar until smooth.
- Add the rest of the icing sugar and beat until smooth and creamy.
- Spoon the buttercream into a piping bag topped with a Wilton 1M piping nozzle.
- Once the cakes have cooled, pipe a swirl of buttercream onto the cakes and top with a sprinkle of cinnamon.