Carrot Cupcakes with Cream Cheese Icing
So.. I’ve been baking cupcakes a lot lately. It was my birthday on Wednesday, and one of the traditions at my workplace is that the birthday person provides cakes for everyone.
I thought I’d be different and actually make them myself. There are 80-odd people in my company, so this was no minor undertaking..
It all turned out quite well, and I managed to get them all to the office, on the train, by means of panniers and my trusty bicycle.
I made Chocolate and Guinness, Orange Chocolate, Lemon, and Carrot and Cream Cheese flavours.
By far the most popular were the carrot cakes and poor philb didn’t get to try an assembled one as I iced everything at work (to maximise the chance that they would all arrive in a reasonable state), but he enjoyed the two separate sections.
So today, I decided to bake some more, just for philb.
Carrot Cupcakes with Cream Cheese Icing
Makes 12
For the Cupcakes:
120g caster sugar
95ml vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
110g plain flour
180g grated carrots
For the Icing:
227g Philadelphia cream cheese(room temperature)
85g icing sugar
1/4 tablespoon vanilla extract
Directions
Put oven on 180C
For cupcakes
Combine sugar, vegetable oil, vanilla extract, eggs and orange juice
Sift in flour, baking powder, baking soda, allspice and salt
Mix in carrots
Spoon into cupcake tray or paper cases
Bake for about 25 minutes
For the icing
Sift the icing sugar over the cream cheese and beat until smooth. Add vanilla extract