Food Network UK

Carrot cake cupcakes

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Ingredients

  • For the cupcakes:

  • 400g granulated sugar
  • 325ml vegetable oil
  • 1 tsp pure vanilla essence
  • 3 extra-large eggs
  • 280g plain flour
  • 2 tsp ground cinnamon
  • 2 tsp bicarbonate of soda
  • 1 1/2 tsp salt
  • 375g 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 carrots
  • 150g sultanas
  • 125g 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 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 :

  • 375g cream cheese, at room temperature
  • 250g unsalted butter, at room temperature
  • 1 tsp pure vanilla essence
  • 500g 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

Use imperial measurements

Method

How to make Carrot cake cupcakes

1) Preheat the oven to 180°C/gas mark 4.

2) Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time. In another bowl, sift together the flour, cinnamon, bicarbonate of soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the 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 carrots, sultanas, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

3) Line muffin pans with paper liners. Scoop the batter into 22 muffin Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups until each is 3/4 full. Bake at 200°C/gas mark 6 for 10 minutes then reduce oven temperature to 180°C/gas mark 4 and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

4) For 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 , cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

5) When the cupcakes are cool, ice them generously and serve.