Food Network UK

24 karrot gold cupcakes

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Ingredients

  • For the cupcakes:

  • 250g flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 2 large eggs
  • 200g sugar
  • 110g brown sugar
  • 250ml oil
  • 1 tsp vanilla extract
  • 5 carrots, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 110g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped walnuts

  • For the cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 57g unsalted butter
  • 227g cream cheese
  • 385g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 3/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Edible gold stars

Use imperial measurements

Method

How to make 24 karrot gold cupcakes

1) Preheat the oven to 180C/Gas 4. Line a 12-cup cupcake or muffin tin with paper baking cases.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar and oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.

3) Fill each of the paper cases 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the centre comes out clean, about 20 minutes. Cool the cupcakes completely.

To make the cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
1) Beat the butter and cream cheese at medium speed until creamy (2–3 minutes). Reduce the speed to low and add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar in 2 parts, incorporating vanilla extract after the first part.Mix until incorporated (scraping down the sides of the bowl with a rubber spatula each time). Add the cinnamon and fold by hand into the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing . Use within 24 hours.

2) Place the cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing in a pastry bag and cut 1cm off the tip. Generously Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing onto each cupcake. Add edible gold glitter stars if desired.