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Carrot cupcakes with vanilla buttercream Recipe

How to make Carrot cupcakes with vanilla buttercream

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 12


Ingredients


For the cakes
2 large eggs
175g (6oz) golden caster sugar
150ml (5fl oz) sunflower oil
200g (7oz) self-raising flour, sifted
5ml (1 tsp) mixed spice
2 medium carrots, weighing approximately 250g (9oz), coarsely grated
5ml (1 tsp) vanilla extract
Finely grated zest of 2 oranges

For the buttercream
110g (4oz) unsalted softened butter
625ml (2½ cups/10oz) icing sugar
2.5ml (½ tsp) kosher salt
15ml (1 tbsp) + 5ml (1 tsp) whole milk
5ml (1 tsp) vanilla extract
5ml (1 tsp) fresh lemon juice


Directions


Preheat the oven to 180°C/fan 160°C/gas 4. Place 12 paper muffin cases in a deep bun or muffin tin.

Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.

Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.

Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.

Meanwhile, in a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the icing sugar and the milk to the butter and beat again until combined.

Scrape down the bowl. Add the rest of the icing sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Make sure to stir the buttercream well before using to get the air bubbles out of the frosting.

Spread liberally over the cooked cakes and top with the remaining zest.

Notes
For added texture and flavour, sprinkle chopped walnuts or pecans on top.

Increased the amount of mixed spice up to 15ml (1 tbsp) if you like the flavour.

Author: Michelle Minnaar

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