carrot cupcake

i fell in love with this Delia Smith’s low-fat moist carrot cake since the last time i made it… they are super easy and fast to dish up… of course, delish (^_-)≡★

Original recipe from here

Ingredients

6 oz (175g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120ml) sunflower oil
7 oz (200g) wholemeal self-raising flour (refer to this link to make your own self-raising flour)
1 1/2 level tsp bicarbonate of soda
3 rounded tsp mixed spice
grated zest of 1 orange
7 oz (200g) carrots, peeled and coarsely grated
6 oz (175g) sultanas

For topping (i omitted):
9 oz (250g) Quark (skimmed-milk soft cheese)
3/4 oz (20g) caster sugar
2 tsp vanilla extract
1 rounded tsp ground cinnamon, plus a little extra for dusting

For syrup glaze (i omitted):
juice 1/2 small orange
1 dessertspoon lemon juice
1 1/2oz (40g) dark brown soft sugar

Directions

carrot cupcake
– preheat oven to gas mark 3, 325 degrees F (170 degrees C)
– begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes
– then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve
– now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre
– while the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl
– then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed
– when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon

carrot cupcake

Personal notes:
– i used coconut sugar and coconut oil instead
– i used cupcake liners and filled them with 2 scoops (ice cream scoop 4.2cm in diameter) of batter (which baked a nice plateau top to the brim of the liner)
– carrots and bunnies are made from fondant. For carrots, pinch some orange coloured fondant and rolled them into a cone. poke a hole at the top of the carrot ~ lightly slit some cuts on the carrots. Put a bit of water or corn syrup into the hole and insert a thin log of green fondant. Slit the top so they resemble leaves… do note you will need many many carrots for your cupcakes…. \(-___________-;)/

carrot cupcake

Have fun!

Pollution index: 84 (good)

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(2) Comments

  • Ann Low (April 18, 2014)

    This cupcake looks very cute with the naughty bunny and carrots on it. Definitely great for Easter day! 😀

  • Winnie (April 18, 2014)

    How cute!!
    These are just adorable 🙂

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