What’s up doc !…. Carrot cake cupcakes that’s what !

We all love a bit of carrot cake! But most of the time you have to either make a large one which will go straight to the hips when all eaten, or make a dull and not very interesting slab cut into squares- you know like those weird tasting ones that hang about near the tills at petrol stations which seem to have a banana frosting.

Well here’s an idea… what about a carrot cake cupcake? A whole mini cake to your self, decorated as you like. Make a batch for your friends or family and show off your skills πŸ™‚

A BIT OF HISTORICAL Β FACT

Carrot cake is more like a quick bread which is Β a flour sugar oil and eggs mix base with a rasing agent like bicarbonate of soda -its heavier then most cakes and quite moist.

Carrots have been used since the mddle ages to sweeten food as it has the highest levels of sugar aside from sugar beet then most vegetables, it became popular again during the war when sugar was scarce.

Carrot cake itself became popular in the United States in the 1960’s & Β was voted one of the top 5 most popular cakes in the 70’s and soon became a favourite over here in Blighty .

So have a go and see how you get on πŸ™‚

YOU WILL NEED:

Mixing bowl & beater ( or wooden spoon or spatula if you are beating by hand)

A 12 pan muffin pan and deep muffin cases

A piping bag with a star nozzle

A bunny cutter (optional)

Play something by the mamas and papas..do go with the 60’s american theme πŸ˜‰

INGREDIENTS (makes approximately 12 )

250g self raising flour

1 teaspoon bicarbonate of soda

2 teaspoon mixed spice

1 teaspoon ground cinnamon

220g soft light brown sugar

300g finely grated carrot

200ml sunflower oil

3 medium eggs

the juice and zest of 1 orange

60g of fine desiccated coconut

optional alternative:

If you are feeling a bit fruity add 100g of sultanas-best ones to use are golden sultanas

METHOD :

Pre-heat oven too 160c

Place flour, bicarb, sugar and spices Β in a mixing bowl with the carrot and zest.

In a seperate jug place all your liquid including the egg & orange juice, beat together then add too your dry ingredients

Beat to form a smooth batter

Place muffin cases in tins

Divide mix between each case, filling just above half way

Place in oven for about 25 minutes until risen and a light golden colour is reached, test by gently pushing top of cake. If it springs back or holds it shape it is ready !

Leave cakes to cool: this cake is best left for at least 24 hours as it gains a better consistency being left a while to stand and can be kept up for 5 days in an air tight container.

Place the dry ingredients plus carrot and orange zest in a bowl

Add the oil, egg & juice and beat until a batter is formed

Divide batter between cake cases

They’re done when a light golden colour and firm to touch

CREAM CHEESE FROSTING

50g unsalted butter (at room temperature)

200g cream cheese

240g icing sugar

Finely grated zest of 1 lemon

METHOD :

Place all ingredients in a mixing bowl, and draw together whilst slowly beating so icing sugar doesn’t fly everywhere.

When sugar is incorporated beat faster for 2 mins until light and fluffy.

FINISHING OFF & DECORATING:

Here’s how to make a carrot decoration. You can decorate how you like but I like the traditional carrot cake sugarpaste or marzipan carrot. I’ve just added a rabbit cut out πŸ™‚

Make a carrot shape out of orange sugarpaste or marzipan

Score ridges with the back of a small knife

Roll out a strip of green paste and cut out rough triangle

Cut slits in the wide end of each triangle

Place greenery on the top of your carrot with a dab of warm water

Feel free to experiment with other shapes, like this bunny head

Make enough decorations for the number of cakes required

With a star nozzle in a piping bag pipe a nice swirl of frosting on each cake, dont be stingy with it πŸ˜‰

arrange your decorations how ever you like

And there you have it..your carrot cake cupcake πŸ™‚

When you have made a batch pile them up on a stand and invite your friends round. Marvelous ! πŸ™‚

Crushed ginger snap or hobnobs make a crunchy alternative topping..or even toasted coconut.

Β© The cake-shaker 2011

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One thought on “What’s up doc !…. Carrot cake cupcakes that’s what !

  1. Pingback: Easter Taste test, and some cake-shaking ideas « THE CAKE- SHAKER

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