I had a bit of a sweet tooth the other day so I thought I'd try this recipe out and as they've nearly all gone, I think they went down a treat with everyone. I'm not much of a cook but I found these really easy to make and was surprised at how yummy they turned out.
Ingredients for the Cupcakes:
225g Grated Carrots
170g Sultanas
280g Self Raising Flour
170g Caster Sugar
200g Margarine
200ml Fresh Orange Juice
1 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1/2 tsp Vanilla Extract
Pinch Of Salt
Ingredients for the Buttercream Topping:
115g Margarine
170g Icing Sugar
1/2 tsp Vanilla Extract
Method:
Pre-heat the oven to 180. On a low heat simmer the carrots, sultanas, orange juice and spices for ten minutes until the carrots have softened. Meanwhile in a large mixing bowl, place the self raising flour, caster sugar and salt, then mix together. Melt the margarine in a bowl over boiling water and add to the carrot mixture. Then combine to the dry mixture and stir it all together until it is all completely combined. Spoon the mixture into muffin cases and place in the oven for 45 minutes.
Whilst the cupcakes are baking, you can make the Buttercream Topping. Cube the margarine and place in a mixing bowl, add the icing sugar and vanilla extract and mix together with an electric mixer if you have one. ( If not you can mix by hand and have an arm workout in one!)
When the cupcakes are done place them on the side and wait for them to completely cool, then top them with the Buttercream, put them on a pretty cake stand and voila, they're done.
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