My third post in three days I am on a roll. Easter is just sort of creping up on me and I really wanted to Share these Carrot Cupcakes before Sunday. When I was younger I always felt it unfair that nobody left out treats for the Easter Bunny, Santa got hundreds of Cookies when he was doing his rounds but the poor Easter Bunny (E.B) had to go house to house on an empty stomach. I decided, one Easter, to make something too give to the E.B. I didn’t take me long to decide upon Carrot Cake as bunnies do love carrots. I also loved, and still do, making Carrot Cake as the raw mixture tastes almost as good as the baked, so licking bowls clean was always a treat. The cream cheese frosting is an essential on Carrot Cake according to some and I will admit it is tasty but for a little bit healthier cupcake you can omit it.
Carrot Cake Cupcakes
makes about 15 cupcakes 12 muffins or one loaf cake
120g of self raising flour
80g of whole wheat flour
200ml of Olive oil or Sunflower or Canola
110g of caster Sugar
.5 tsp of salt
200g of grated Carrots
Cream Cheese Frosting
80g of cream cheese
30g of soft butter
120g of icing sugar
30 mini eggs
50g of dessicated coconut
1-2 tsp of green food colouring
for the cupcakes
Line about 15 cupcake holes with cases. Preheat the oven to 160C Beat the Sugar and oil together until thick and pale. Stir in the eggs one at a time then mix in the sugar. Sift in the self raising flour and mix in the whole wheat flour n and salt. Mix in the Carrots until they are well combined in the batter. Divide the mixture between the Cupcake cases with an ice-cream scoop. You could also just put all the batter in a lined 2lb loaf tin. Cook the cupcakes for 15-20 minutes until golden and spongey to touch the muffins will take 25-30. The loaf will take longer between 50 minutes and an hour. Test with a wooden skewer if the skewer comes out clean it is cooked.
Leave to cool completely before icing. Mix the coconut and green food colouring together. Continue mixing until all the coconut is green.
To make the icing mix all the ingredients together . Ice each cupcake generously with the icing. Place a teaspoon of coconut on top of each cake. Using your finger make a well in each mound of coconut to get a nest shape. Place to eggs in the the well.