Carrot cake cupcakes
Sultanas and walnuts add a different texture to these cupcakes.
Recipe by:
Ina Garten
45
30
22
Med
- 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 grated carrots
- 150g sultanas
- 125g chopped walnuts
- For the icing
- 375g cream cheese, at room temperature
- 250g unsalted butter, at room temperature
- 1 tsp pure vanilla essence
- 500g icing sugar
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 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 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 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.
