Wednesday, 28 October 2015

Carrot and orange cupcakes |

Hello lovelies,
I made carrot and orange cakes last week and they went down a treat. Everyone that's tried them loves them and I'm really excited to dare the recipe with you. These are so simple to bake and are perfect for this time of year.



Ingredients |
  • Ingredients |
    175g light muscovado sugar.
    175ml sunflower oil.
    3 large eggs, lightly beaten.
    140g grated carrots.
    grated zest of 1 large orange.
    175g self-raising flour.
    1 tsp bicarbonate of soda.
    1 tsp ground cinnamon.
    ½ tsp grated nutmeg.
    140g baking butter.
    280g icing sugar.
    Orange juice.
    12 walnuts.
    100g caster sugar.

Equipment |
Mixing bowl. 
Grater.
Cupcake tin.
Spoon.
Scales.
Pan.
Oven at 180c.
Piping bag with a round nozzle.
Cooling rack.

Step 1 |
Grate your carrots in a small bowl and then grate the zest of 1 orange. Put the orange to one side as you will need the juice of this later on.


Step 2 |
In your mixing put your sugar, oil and eggs. Mix them together until everything is well combined. It might smell a little weird but its fine, I thought this at first but when they are baked they taste and smell fantastic.




Step 3 |
Add your carrots and orange zest to this mix and combine it well. Make sure that the carrot and orange is spread evenly in the mix.


Step 4 |
Sift your flour, nutmeg, cinnamon and bicarb into your mixing bowl and then gently fold this into your carrot mix. Make sure that all the flour is mixed in as you don't want to have bits of uncooked flour in your cakes.


Step 5 |
I put my cake mix into a jug like this as I find it so much easier to measure out each cupcake. I also find that is a better option as its basically mess free when you pour it in. I hate it when bits of cake batter drip onto the pan so this is much better for me.



Step 6 |
Bake the cakes for around 20 minutes, if they are not cooked then just keep checking them every few minutes. The cakes will be ready when you insert a skewer and it comes out clean. When they're cooked, take them out and place on a cooling rack for a good 15minuts, maybe more.


Step 7 |
While you cakes are cooling you can make a start on the butter cream. Put your butter and icing sugar  into a mixing bowl and cream together. I then juiced the orange that I grated and added about 6tsp of the juice. It does loosen the button cream so be sure to add more icing sugar to get it the right consistency. Add as much or as little orange as you like, its just what your prefer.

Step 8 |
You don't need to but I decided to caramelised walnuts and make some buttons to decorate my cakes with. Put your caster sugar and 2tbsp of water into a pan and heat on low heat until the sugar has dissolved. When it has, turn the heat up high and then let it bubble away. When it turns a dark golden brown, take it off the heat and then put your walnuts in and swirl the pan to coat them. I would suggest getting a silicone mat to put them on. I used a silicon button mould to make my buttons, you could do whatever decoration you like.


Step 9 |
when your cakes have cool, grab your piping bag and do a swirl on each cupcake. You don't have to use a round nozzle but Ive lost my other ones so this is all I had. Yet again I was improvising, its what I do best. Decorate your cakes and let its time to enjoy them. I don't actually eat carrot cake so that meant that there was a lot of cake for my family. People at work also wanted me to bake for them and they really loved them as well. 



Follow me on instagram to see my bakes.

Lots of love,
Chloe xxx