SPICED CARROT CUPCAKES WITH CREAM CHEESE FROSTING

“Men are born to succeed, not to fail.”

― Henry David Thoreau

 

 

I have many a grouse with cupcakes though this last week of cupcake mania on my blog might have confused you. Why do I keep struggling with them if I don't even really like them? Because they're such a great format. If we could just stop dousing the damn things with all the sugar we can find, great things could happen in the world of cupcakes.

 

The biggest thing working in favour of these teeny cakes are that they make a great starting point for beginner bakers. The baking time is lower and the size makes them convenient and irresistable to kids (plus most adults). The amateur baker doesn't need to struggle with presentation because unlike cakes that can fall apart while unmoulding, most cupcakes (if you're using liners) will pop right out and into your eager, hungry hands. The other big struggle for a baker who's just starting out is getting a cake to rise, do it evenly and not collapse thereafter - since cupcakes are so tiny the rising process isn't as stressful. Throw them in the oven, watch them puff up and by the time they're nicely browned on top they're probably done. Quickly insert a toothpick and check to see if it comes out clean and you're sitting in a pile of pretty cupcakes.

 

If you are thinking of taking the plunge into the universe of flour and butter start with these aromatic, (mostly) healthy carrot cupcakes. Try your hand at the classic (but not at all difficult) cream cheese frosting and then sit back and enjoy your accomplishments. You don't even need an electric whisk for this recipe so treat yourself to a couple after you work up an appetite whipping them up.

 

 

Makes 12

Adapted from Martha Stewart’s recipe

 

What you’ll need:

 

For the Cupcakes 

1 ½ cups flour

1 ½ cups grated carrots

¾ cup butter (melted)

1 cup powdered sugar

2 eggs

2 tbsp yoghurt

1 tsp vanilla essence

1 tsp baking powder

1 tsp cinnamon powder

½ tsp ginger

½ tsp grated nutmeg

½ tsp baking soda

For the Frosting

150 gms cream cheese

¼ cup butter

½ cup powdered sugar

1 ½ tsp vanilla essence

 

How to:

 

1. Preheat the oven to 180°C.

 

2. In a mixing bowl pour in the flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Stir till really well mixed.

 

3. In another bowl whisk together the butter, sugar, eggs, yoghurt and vanilla. When well mixed stir in the carrots. Add the dry ingredients in batches and mix the whole thing really well.

 

4. Butter your cupcake tray or line with cupcake liners and divide the batter up.

5. Bake for 25 to 30 minutes till a toothpick inserted into one of the cupcakes comes out clean. Let them cool completely.

 

Note: My oven is very temperamental so I keep checking the cupcakes to make sure they’re not burning – since cupcakes are much smaller than cakes you might want to start checking in from 15 minutes on to make sure they don’t burn.

6. Mix together all the ingredients for frosting and beat super well till really smooth.

 7. If you’re good with a piping bag this is a good time to pull it out and do your thing. I can’t work those contraptions so I just heap a big dollop of cream cheese on the cupcake and spread it around with a butter knife.

8. Since I’m trying to be better with this decorating business (though I hate it! Hate it! Loathe it!) I grated some more carrots and sprinkled it on to the center of each cupcake for effect. You could also flake some walnuts or almonds on top.