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Carrot and ginger cupcakes

The stem ginger adds a note of sticky gingerness to this cupcake recipe

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  • Makes 12

  • Prep time 30 mins

  • Cooking time 15 mins

  • Total time 45 mins

Ingredients

  • 100g (4oz) butter, softened
  • 100g (4oz) soft light brown sugar
  • 2 large free-range eggs, beaten
  • 125g (4½oz) plain flour
  • 1 level tsp baking powder
  • ¾tsp ground cinnamon
  • 85g (3½oz) grated carrot
  • 2 whole stem ginger, finely chopped, plus 2tbsp syrup from the jar of 
stem ginger
  • 25ml (1fl oz) whole milk or yogurt
for the topping
  • 100g (4oz) cream cheese
  • 50g (2oz) butter
  • 250g (9oz) icing sugar
  • zest ½ orange
  • 1tsp orange extract
  • few drops orange food colouring
  • Dr. Oetker Soft Gold Pearls, to decorate
you will need
  • 12-hole cupcake tray lined with cupcake cases; piping bag and star nozzle (optional)

Preparation

  1. Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cupcakes, beat the butter and sugar until pale, light and fluffy, then gradually beat in the eggs. Sift in the flour, baking powder and cinnamon, and fold into the mix. Now fold in the carrot, stem ginger and syrup, and milk. Bake in the oven for 12 to 15 minutes, until springy and lightly golden. Leave on a wire rack to cool completely.

  2. To make the topping, briefly whisk the cream cheese and butter in a bowl until just combined. Add the icing sugar, orange zest and orange extract, and whisk to combine. Once the cupcakes have completely cooled, remove the cases, if you like. To decorate, you can either pipe the icing on using a star nozzle or spread on with a knife. Then lightly press on the gold pearls.