CARROT CUPCAKE RECIPE
What's orange and sounds like a parrot?
Answer: A carrot!
Did you know carrrrots were as piratey as parrots? As the special golden treasure in my latest picture book 1, 2, Pirate Stew is in fact home grown carrots, I thought it would be a great idea to have carrot themed food at the book launch. And a book launch is basically a big party, and no party is complete without cake, so I figured carrot cupcakes were the perfect pirate party food.
In hindsight baking 150 cupcakes from scratch the night before the book launch was probably not the best idea I’ve had. I was up late, exhausted before the launch had even started and now never want to see another cupcake ever again. But I was right about one thing - they were a hit!
Everyone commented on how delicious they were, many asking for the recipe. So me hearrrties, here it is:
Cup Cake Ingredients
1 cup plain flour
¾ cup sugar
1 teaspoon bicarb soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 ½ cups grated carrot (heaped)
⅔ cup oil (I used olive oil)
2 eggs, beaten
12 good quality patty pans / liners
110g cream cheese
4 tablespoons butter (room temp)
2 cups icing sugar mixture
1 teaspoon vanilla essence
Preheat oven to 180 degrees celsius and place patty pans in muffin tray.
Sift flour, bicarb soda, baking powder and cinnamon into a bowl then add sugar and salt.
In a separate large bowl combine grated carrot and oil. Gradually add the dry ingredient mixture, stirring until just mixed. Add beaten eggs and stir through but don’t over mix.
Scoop batter into patty pans and bake for approx 15 minutes before checking if they are golden and a skewer comes out clean. Allow to cool.
Frosting: Blend cream cheese, butter and vanilla until smooth. Slowly beat in icing sugar mixture until smooth. Pipe or spread on cupcakes once they have cooled.
Share these treasures with your favourite little pirates!