Helen RandellCarrot cupcakes
May 20th 2009 18:24
When Mother's Day came around, I decided that it would be the perfect occasion to make some carrot cupcakes and use the frosting. My mum had given me the Crabapple Bakery cupcake cookbook for my birthday, and by using the frosting my sister made, it meant that she had been involved in Mother's Day celebrations even from across the world.
I had heard from a range of sources that the recipes in the Crabapple cookbook were very generous. With this in mind, I made a half batch of the following recipe. I made 18 cupcakes from this mix, and still had a bit left over.
Church Picnic Carrot Cupcakes (from The Crabapple Bakery Cupcake Cookbook by Jennifer Graham)
4 cups self-raising flour
2 teaspoons bicarbonate soda
1 tablespoon ground cinnamon
2 cups vegetable oil
2 2/3 cups soft brown sugar
6 eggs
5 cups peeled grated carrot, firmly packed
2 cups chopped walnuts
1 cup saltanas
zest of 2 oranges
zest of 2 lemons
Preheat oven to 180 degrees C. Line 24 muffins holes with cupcake papers.
Sift together the self-raising flour, bicarb and cinnamon. In a seperate bowl, beat the vegetable oil, sugar and eggs using an electric mixer on medium speed. Beat for five minutes until thick and creamy
Add the grated carrot, chopped walnuts, saltanas, and zest. Beat on a low speed until combined.
Add the flour mixture and beat until thoroughly combined. Do not overbeat as this will toughen the mixture.
Spoon mixture into cupcake cases, filling each about 3/4 full. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from trays and cool for 30 minutes before frosting.
You can quite happily serve these without icing, or with a light dusting of icing sugar. They keep for a couple days or you can freeze them for up to two months.
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