Kat Gillard’s Carrot Cupcakes
Posted November 5, 2011 by kilzacmaster
Prep Time 60 min Cook Time 30 min Ready Time 1 hour, 30 min Servings: 24

Ingredients

  • 300 grams Carrots, grated
  • 100 grams Walnuts, chopped
  • 2 Eggs
  • 300 grams Soft brown sugar
  • 240 ml Sunflower oil
  • 240 grams Self-raising flour
  • 2 tsp Mixed spice
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder

Buttercream icing

  • 320 grams Unsalted Butter,
  • 600 grams Powdered/Icing Sugar
  • 4 - 5 tsp Lemon juice

Directions

To make the cupcakes:
  1. Pre-heat oven to 180 degrees Celsius/gas mark 4 and line 2 12-hole muffin tins with cupcake cases
  2. Sift dry ingredients into bowl
  3. Whisk sugar and eggs for 3-5 minutes
  4. Slowly add oil to sugar and eggs while still whisking
  5. Fold in dry ingredients until just combined
  6. Carefully fold in carrots and walnuts until evenly distributed
  7. Bake for 25-30mins or until a toothpick comes out clean
  8. Place cupcakes onto cooling rack to cool completely
To make the frosting
  1. Whisk the butter until very light in colour
  2. Add the icing sugar in small batches until fully incorporated
  3. Add the lemon juice to taste and mix in slowly
  4. If your frosting is runnier than you require, add more icing sugar
Wait for the cupcakes to cool then frost as desired, I spooned on a generous amount of frosting then dabbed it with a teaspoon to make small peaks. Dust with cinnamon or sprinkle with chopped walnuts. Sit back with friends and family and ENJOY.