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)
Method
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.
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.
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Easter Carrots
By Keiron George • Published
-
Carrot cake pancakes with orange cream cheese
By Rose Fooks • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Poppy’s Cupcakes: the female-run bakery inspired by a daughter’s love of cupcakes
Entrepreneur Wendy Conway turned her passion into a business in 2013 and has seen its success skyrocket thanks to the power of social media
By Lauren Hughes • Published
-
Fiona Bruce on work disasters and how she made Lord Alan Sugar 'properly furious'
Fiona Bruce talks candidly to woman&home about her stellar career, including being shouted at by Lord Sugar...
By Gemma Calvert • Published
-
Thousands of Kinder Eggs recalled over Salmonella contamination scare ahead of Easter
A number of Kinder Eggs have been recalled and urgently pulled from shelves for fears of contamination with Salmonella bacteria
By Laura Harman • Published