Carrot cupcakes...

This is my second attempt at making carrot cake/cupcakes. First one was rather bad and I can't even remember what recipe I used at that time. This time round it was a completely different experience :) I used a recipe that wasn't recommended to me, but I reached for a book that is one of my "cooking bibles". There are few cook books that I have my full trust in - one of them is Ballymaloe Cookery Course. The original recipe is for a normal, full on size cake, but seeing that in my family cupcakes have far way better rate of success among little eaters than a slice of cake, again I reached for my trusted cupcake baking tin. The result - moist, soft with a crunch from the walnuts, little crumbly, sweet but not too sweet and very aromatic carrot treats! Please DO try them - they're really worth it (not to mention that there's only a little of grating and stirring involved and that's all you have to do!).

How to make it...
- 200 g wholemeal flour
- 3 teaspoons mixed spices (used only 2)
- 1 teaspoon bread soda
- 110 g soft brown sugar
- 2 whole eggs
- 150 ml sunflower oil
- grated rind of 1 orange
- 200 g grated carrot
- 110 g sultanas
- 55 g desiccated coconut
- 55 g walnuts, chopped
- 85 g soft brown sugar (I used only 50 g)
- juice of one orange
- 1 tablespoon lemon juice

Preheat oven to 180 C. Put the flour, spice and soda into a bowl and mix. Whisk the eggs with the sugar and oil in another bowl until smooth. Stir in the dry ingredients and add the orange rind, grated carrot, sultanas, coconut and walnuts. Pour the batter into lined cupcake tin - or a big, round cake tin if you prefer a cake over cupcakes. Bake your whole cake for about 1,5 - 2 hours, my cupcakes took about 30 minutes. The cake/cupcakes should be well risen and firm to the touch, also cake tester/bbq skewer inserted in the middle should come out clean.
To make the glaze - mix the sugar with the orange and lemon juice, until whole the sugar is dissolved. While the cupcakes are still warm, prick the top with a skewer and pour a tablespoon of the glaze on each cupcake. Leave in the tin to cool and soak up the glaze well.


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