Car­rot cup­cakes with or­ange blos­som ic­ing

Friday - - Good Food -

Prep time: 30 mins Bak­ing time: 25 mins Makes 12 2 eggs 225g light brown su­gar 100ml veg­etable oil 1 tsp or­ange blos­som wa­ter 250g car­rots, grated 1 large banana, mashed 200g plain flour 1 1/4 tsp bi­car­bon­ate of soda 1/4 tsp ground gin­ger 60g pecans, chopped

FOR THE IC­ING 200g cream cheese, soft­ened 100g but­ter, soft­ened 1 tsp or­ange blos­som wa­ter 200g ic­ing su­gar 2 tbsp dou­ble cream 12 choco­late squares, to serve

1 Pre­heat the oven to 180°C and line a 12-cup muf­fin tin with cases.

2 Beat to­gether the eggs and brown su­gar in a bowl. Mix in the oil and or­ange blos­som wa­ter then fold in the car­rots and banana.

3 In a sep­a­rate bowl, mix flour, bi­car­bon­ate of soda and gin­ger. Add flour mix­ture into the car­rot mix­ture and mix un­til well com­bined. Fold in the pecans, then spoon evenly into muf­fin cases.

4 Bake for 25 min­utes, or un­til a skewer in­serted in the cen­tre of a cup­cake comes out clean.

5 Mean­while, for the ic­ing, beat to­gether cream cheese and but­ter un­til smooth. Mix in the or­ange blos­som wa­ter and ic­ing su­gar us­ing an elec­tric whisk un­til the mix­ture is fluffy, then fold in the dou­ble cream.

6 Cool cakes be­fore top­ping with ic­ing and choco­late squares.

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