Sunday, 8 March 2009

Carrot Cake Cupcakes!

Got up early in hope of catching up on the washing and ironing and gardening! No such luck! I washed the washing, hung it on the line, then fetched the loppers from the shed, then the heavens opened. Rain, wind, you name it we had it in the matter of five minutes so that put paid the that! So to the kitchen to make cake! I thought I would try and make perfect cakes with perfect decorations.Being one of those sort of days, the icing bag took on a life of its own and split down the side! After cleaning my hands and rescuing the remainder of the icing, the results are in the picture! Marks out of 10?

6 oz carrots
1 oz chopped nuts
4oz Self Raising Flour
1 teaspoons of cinnamon
½teaspoon ground ginger
¼teaspoon nutmeg
4 fl oz vegetable oil
3 oz soft brown sugar
2 eggs
1 tablespoons’ golden syrup
5 oz cream cheese
1 oz softened unsalted butter
2 oz sifted icing sugar
Orange essence
Orange Food colouring (optional)
Grate the carrots. Put to one side.
Whisk together
vegetable oil, sugar, eggs and golden syrup.
(Heat the spoon first and the syrup will slide off easily.)
Till light beige and smooth
Sieve together Flour with
cinnamon, ground ginger, nutmeg.
Fold into mixture.
Stir in the carrots and nuts.
(Should look like a batter mix - quite runny)
Fill cake cases to ¾ way up
cook at 160 degreesC about 15 to 20 minutes until cooked.
(Keep an eye on them)

Allow the cakes to cool and then add the topping
For the topping,
mix cream cheese, softened unsalted butter,
sifted icing sugar
and essence colouring until smooth.
Pipe or just spread on top of the cakes
Added Decoration
In a saucepan put
2fl oz Water
3 dessertspoons Sugar
Bring to boil and add grated carrot
and simmer for about 2 minutes
allow to get quite cold drain well
and use on the cakes

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