Carrot Cupcake with Cream Cheese Frosting

Ingredients list for Carrot Cupcake with Cream Cheese Frosting

• 4-5 Carrots grated
• 2 cups Refined flour (maida)
• 4 eggs
• 1-1/2 cups Castor sugar (caster sugar)
• 300 millilitres Oil of sunflower
• 1/2 cup Ground walnuts
• 1 teaspoon Baking powder
• 1 teaspoon Soda bicarbonate
• a pinch Salt
• 1 teaspoon Cinnamon powder
• to sprinkle Edible golden and silver balls
• Cream cheese frosting:
• 240 grams Cream cheese
• 150 grams butter softened
• 150 grams Icing sugar
• 1 teaspoon Vanilla essence

Method

1. Preheat oven to 180ºC. Line a silicon cupcake mould with cupcake cases.
2. Break eggs into a bowl. Add castor sugar and whisk. Add carrots and whisk well. Add sunflower oil and whisk again. Add walnuts and whisk well.
3. Sieve together the flour, baking powder, soda bicarbonate, salt and cinnamon powder over the carrot mixture and fold in gently till well incorporated.
4. Fill in the cupcake moulds with the carrot batter. Place the moulds on a baking tray. Place the baking tray in the preheated oven and bake for 25 minutes.
5. To prepare frosting, put butter into a bowl and whisk well with an electric blender. Add ½ the icing sugar and whisk again till well incorporated.
6. Add cream cheese and remaining icing sugar and whisk well. Add vanilla essence and whisk again.
7. Put this mixture into a piping bag fitted with a star nozzle and pipe out the frosting over cupcakes.
8. Sprinkle some edible golden balls, demould and serve.

Nutrition Info