Carrot Cupcakes with Cream Cheese Topping

Carrot Cupcakes with Cream Cheese Topping

An Easter Bunny Favourite!





Shopping List:

175 gr light brown soft sugar
100 gr wholemeal self-raising flour
100 gr self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
the zest of 1 orange
2 eggs, free range
150 ml sunflower oil
about 200 gr carrots, grated or Jullienne


For the topping:

100 gr softened butter
300 gr soft cheese (mascarpone)
100 gr icing sugar
1 teaspoon vanilla extract

Orange coloured decoration sprinkles
or marzipan carrots if you can get them


Preheat your oven ro 180C. Put paper cases in your 12 hole muffin tin.

In your large bowl mix the sugar, flours, bicarbonate of soda, mixed spice and the orange zest together.

Whisk the eggs and the sunflower oil together and then stir it into the bowl with the dry ingredients.

The mixture is thick and not the usual cupcake mixture but as the carrots are moist it will need that.

Divide the mixture between the 12 cases and bake them in your preheated oven for about 20-225 minutes until the skewer inserted in a cupcake comes out clean. Cool for 5 minutes in the tin, then gently put them on your wire rack and let them cool properly before icing.

For the topping: Beat the butter really soft and add the soft cheese, icing sugar and vanilla essence.
Mix until smooth. Fill a piping bag with a medium nozzle or use a knife to swirl the topping on the cupcakes. Sprinkle the cream cheese top with orange coloured sprinkles!


Did you know that carrots used to be purple?  The Dutch grew them orange, as in the House of Orange.



                                                              "Happy Easter"


                                                                    "Enjoy"