Come closer, shhhhhhh, no one can hear us, I’m going to tell you a secret… I’m going to tell you how I make the softest moistest most delicious carrot cupcakes. It’s a secret, you must keep it to yourself. I’m going to tell you everything but you must promise not to repeat it to anyone, it will be our secret. Shhhhhhhhh…..
For 12 cupcakes
- 175 grams of brown muscovado sugar
- 100 grams of wholemeal self-raising flour
- 100 grams of self-raising flour
- 1 tsp of bicarbonate of soda
- 2 tsp of mixed spice
- the zest of 1 orange
- 2 free-range eggs
- 150 ml of sunflower oil
- 200 grams of carrots, grated
- sprinkles, etc. to decorate to taste
- 50-100 grams of ground almonds (not powdered; and chunky rather than fine)
- 50-80 grams of chopped pecans
For the icing
- 50 grams of butter, at room temperature, cut into small cubes
- 150 grams of full-fat soft cheese
- 50 grams of icing sugar
- 1 tsp of vanilla extract
- the zest of 1/2 lemon
- Pre-heat your oven to gas mark 5 (190C). Line a cupcake baking tin with paper cases.
- In a large mixing bowl combine the flours, sugar, bicarbonate of soda, mixed spice, and orange zest.
- Add the eggs and sunflower oil and mix well until all combined.
- Grate your carrots and squeeze out most of the juices (90%), then add to the bowl. Mix well and leave to rest for 5 minutes, allow the carrots to release all their moisture.
- Finally, add the chopped nuts, adjusting the quantity depending on the texture and wetness of your mix. You want it to be rather wet but thick enough so that it sticks on the back of a spoon.
- Pour the mix into the baking tin, up to 2 third up the paper case (Note: don’t over-fill the cases, or the cupcakes will not rise)
- Bake for 20-25 minutes, or until a skewer comes out dry.
- When baked, take the cupcakes out of the baking tin (or they will keep cooking) and leave on a cooling rack.
- In the meantime, place the butter cubes in a clean mixing bowl and, using a sharp knife, shred it into pieces as small as possible.
- Add the soft cheese to the butter and whisk until smooth. You can pour a little bit of the soft cheese water if it helps with the whisking.
- Add the icing sugar, lemon zest and vanilla extract and whisk until smooth and creamy.
- Once they’re completely cooled down, ice your cupcakes. I like the icing to be thick and generous, as it balances well against the spices of the cake.
- If there is any icing left, stick your finger in that bowl and eat it before someone else does.
There you have it. Guaranteed to please everyone; and not too long nor messy as cupcakes can sometimes be. Hope you enjoy it and, remember, this is just between you and me…