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The Cake House News

APRIL 22, 2014 AT 2:09 PM

Carrot & Orange Cupcakes

(makes 12)



8 tbsp softened butter or margarine

115g brown sugar

Juice and finely grated rind of 1 small orange

2 large eggs, lightly beaten

175g carrots, grated

25g walnut pieces, roughly chopped

125g plain flour

1 tsp ground mixed spice

1 1/2 tsp baking powder



280g mascarpone cheese

4 tbsp icing sugar

grated rind of 1 large orange



Put 12 muffin cases in a muffin pan, and pre-heat oven to 180 degrees (conventional) / 160 degrees (fan).


Put the butter, sugar and orange rind in a bowl and beat together until light and fluffy.  Gradually add the eggs, beating well after each addition.  Squeeze any excess liquid from the carrots, and add them to the mixture with the walnuts and orange juice.  Stir into the mixture.  Sift in the flour, mixed spice and baking powder and using a metal spoon, fold into the mixture.  Spoon the mixture into the muffin cases. 


Bake the cupcakes for 25 minutes or until well risen and firm to the touch.  Transfer them to a wire rack to cool. 


For the frosting, pu the mascarpone cheese, icing sugar and orange rind in a large bowl and beat until well mixed.  When the cupcakes are cold, spread a little frosting on top of each.  Store in the fridge until ready to serve. 



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