Carrot-Cake Cupcakes with a Creamy Orange Icing
Carrot cake is one of my personal favourites. The cake remains very moist for a number of days because of the fruit and the almonds. It makes a fantastic lunch-box filler, too.
What you need
For the cupcakes 4 large eggs
4oz/110g caster sugar
10oz/275g self-raising flour
1/2 tsp salt
1oz/25g ground almonds
1 dsp mixed spice
14oz/400g grated carrot
1 small tin pineapple, about 4-5 rings, finely chopped
2oz/50g desiccated coconut
4oz/110g melted butter For the orange icing 3oz/75g butter
6oz/175g icing sugar
Zest and juice of one orange (keep the orange segments to garnish, if desired)
1 Pre-heat the oven to 170 C/325 F/Gas Mark 3. Line a 12-cup muffin tray with paper muffin cases.
2 To make the cupcakes, in a large mixing bowl whisk the eggs with the caster sugar until it reaches the ribbon stage similar to that of a whisked egg sponge.
3 Sift the flour together with the salt, ground almonds and mixed spice. Fold the sifted flour mixture into the egg mixture and combine very gently. Then add the carrots, pineapple, coconut, sultanas and butter. The consistency will be quite firm initially, but as you mix in the flour it will loosen up a little.
4 Pour the mixture into the prepared muffin cases and bake for up 40-45 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
5 To make the orange icing, mix all the ingredients together at a high speed until the icing is light and fluffy. Spread it over the cupcakes and garnish with some pieces of segmented orange, if desired.