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Carrot Cupcakes

Carrot cupcakes

How do you get your little ones to eat their vegetables, why not try adding carrot powder to their carrot cupcakes! Not only is a great way to get them to eat their vegetables but it means no added artificial flavouring and colourings and the children love helping you to bake.

Carrot cupcakes are denser than fairy cakes, and the depth of the sponge means that you load more elaborate types of icing on top…

If you are new to cupcakes then you will find this recipe really easy and fun to follow, especially as you start to add the special secret Zingology ingredient. As with most cakes, cupcakes rely on air being whisked ingot he mixture then carefully preserved by a light touch when folding and whacking in the flour, before cooking.

Skill level: Easy
Makes: 24 small (12 large)
Preparation: 20 minutes
Temperature: 180˚C, 350˚F, Gas mark 4.
Bake: 20-25 minutes
Keeps: 2 days

Ingredients

200g (7oz) plain flour, sifted
2 tsp baking powder
200g (7oz) Caster sugar
1/2 tsp salt
100g (3 1/2oz) unsalted butter, softened (alternatively use margarine and leave out the salt)
12g (3 heaped tsp) Carrot powder (1 test tube)
3 eggs
150ml milk

Icing

200g (7oz) icing sugar
100g (3 1/2oz) unsalted butter, softened
6g (1 heaped tsp) Carrot powder (1/2 test tube)

Instructions

– Preheat the oven to 180˚C, 350˚F, Gas mark 4.Place the first 5 ingredients in a bowl.
– Mix the ingredients with your fingertips until the mixture resembles fine breadcrumbs.
– Add the carrot powder and continue mixing with your fingertips for a couple more minutes until is is evenly distributed through the mix.
– In another bowl, whisk the eggs, milk together until well blended.
– Slowly pour the egg mixture into the dry ingredients, whisking with an electric whisk all the time.
– Whisk gently until smooth, being careful not to over whisk.
– Pour all of the cake batter into a jug to make it easier to handle.
– Place cupcake paper cases into the holes in the cupcake trays.
– Carefully pour the cake mixture into the papers, filling each half full.
– Bake in the preheated oven for 20-25 minutes until they feel springy to the touch.
– Test that the cakes are done by placing a skewer into the centre of one cupcake. If traces of cake batter remain on the skewer, cook for a minute or more, then test again.
– Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.

Icing

– To make the icing combine the icing sugar, carrot powder, and butter in a bowl.
– Beat with an electric whisk for 5 minutes until very light and fluffy.
– If icing my hand, add a teaspoon of the frosting mix to the top of each cupcake.
– Use the back of the spoon dipped in warm water to smooth the surface.
– Alternatively for a neat finish, transfer to a piping bag. Hold the piping bag in one hand at the top and support the bag with the other and gently squeeze, starting from the outside edge and ending up in a peak in the centre.

Other ideas:

You can also use beetroot juice powder instead of carrot, or why not make carrot cake and beetroot icing ? Perfect for children’s parties

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