Luis Troyano's golden carrot cupcakes recipe
These carrot cupcakes with delicious golden cream cheese icing will be the brightest cakes at your Coffee Morning.
Key information
Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 20
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cupcakes
325g finely grated carrot
250g raisins
3 medium eggs
150g caster sugar
50g soft light brown sugar
175ml corn oil
½ tbsp orange extract
½ tbsp vanilla extract
175g plain flour
1 tsp baking powder
½ tsp salt
1 tsp cardamom powder
1½ tsp cinnamon
1 tsp ginger
For the cream cheese frosting
250g cold full-fat soft cream cheese
140g icing sugar
1 tsp vanilla paste
125ml cold double cream
How to prepare Luis Troyano's golden carrot cupcakes
Make the cupcakes
- Ideally the day before you want to make these cupcakes grate the carrots and squeeze out any excess juice. Place them in a bowl and mix in the raisins. Cover and pop in the fridge until needed.
Set your oven to 150°C fan. - Fit a whisk attachment to your mixer. Whisk together the eggs and sugar for 6 minutes until thick, pale and smooth.
- Briefly whisk in the corn oil, no more than 15 to 20 seconds.
- Add all of the remaining ingredients, except the carrot raisin mix and whisk until smooth and well combined.
- Finally fold in the carrot raisin mix until well combined. This is a runny mix, which is correct.
- Put the cupcake mix into a large piping bag and pipe it into your cases distributing it evenly.
- Bake at 150°C fan for 25 minutes until a skewer pushed into the centre comes out clean.
- Remove from oven, allow to cool in tin for 1 minute, then get them quickly onto a cooling rack to prevent the cases peeling.
- Allow to cool completely before decorating. Will keep for 3 days in an airtight container.
Make the cream cheese frosting
- Fit your mixer with a whisk attachment.
- Whisk together the cream cheese, sugar and vanilla paste until it thickens. This could take a few minutes so be patient.
- Once thickened add the double cream and whisk again. It will go runny then thicken again. Keep an eye on it. You want a piping consistency. If you whisk it too much it will split.