Carrot Cupcake with Cream Cheese Frosting | Sanjeev Kapoor Khazana

Freshly baked carrot cupcakes topped with cream cheese frosting.

CARROT CUPCAKE WITH CREAM CHEESE FROSTING

Ingredients

4-5 carrots, grated
2 cups refined flour
4 eggs
1½ cups castor sugar
300 ml sunflower oil
½ cup ground walnuts
1 teaspoon baking powder
1 teaspoon soda bi carbonate
A pinch salt
1 teaspoon cinnamon powder
Edible golden and silver balls for sprinkling
Cream cheese frosting
240 grams cream cheese
150 grams softened butter
840 grams icing sugar
1 teaspoon vanilla essence

Method

1. Preheat oven at 180ºC. Line a silicon cupcake mould with cupcake cases.
2. Break eggs in a bowl. Add castor sugar and whisk. Add carrots and whisk well. Add sunflower oil and whisk again. Add walnuts and whisk well.
3. Sieve together the flour, baking powder, soda bi carbonate, salt and cinnamon powder in the carrot mixture and fold gently till well incorporated.
4. Fill in the cupcake moulds with carrot batter. Put the mould onto a baking tray. Place the baking tray in preheated oven and bake for 25 minutes.
5. To prepare frosting, take butter in a bowl and whisk well using an electric blender. Add ½ the icing sugar and whisk again till well incorporated.
6. Add cream cheese and remaining icing sugar and whisk well. Add vanilla essence and whisk again.
7. Fill a piping bag fitted with a star nozzle with the prepared frosting. Pipe out the frosting over cupcakes.
8. Sprinkle some edible golden balls, demould and serve.

Preparation Time: 15-20 minutes
Cooking Time: 25-30 minutes

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Cuisine - British

Course - Desserts

Dish - Desserts