Today is the day of my very first radio appearance about Eat Sleep Bake Repeat. I’ve been very excited about it, and nervous at the same time. They’ve asked me to bring in something which I’ve baked to chat about. That, in itself, isn’t a problem, but what HAS been a problem is deciding what to take in!!
I’ve trialled lots of recipes in the past few weeks, some which have turned out great and will be making an appearance on a blog near you very soon… And others… Not so much. I’m lucky that my selfless colleagues will eat whatever I put in front of them, even if it’s not my greatest work.
Anyway, after trying lots of ideas out, I decided to take along my old faithful Oreo Truffles (have a look in the December archive for the post on them). This is the recipe I get asked for most so I guess it was a bit of a no-brainer!
However, these are no-bake so I thought I’d also take one of my favourite, traditional cakes, the Carrot Cake, and turn them into cupcakes. Yum!
The recipe has a great, spicy flavour, with a hint of orange, and contains chopped walnuts and sultanas.
I’ve topped them with my favourite white chocolate buttercream frosting, with a sprinkling of walnuts, yum.
For the cake
Juice and zest of 1 orange
150ml sunflower oil
2 large eggs
140g light brown sugar
170g self raising flour
1 1/2 tsp cinnamon
1 1/2 tsp mixed spice
1 tsp bicarbonate of soda
140g grated carrots
50g walnuts, chopped
For the frosting
110g unsalted softened butter
250g icing sugar, sifted
150g white chocolate, melted
— First thing’s first. Be prepared! Grate the zest of your orange into a bowl, and add the sultanas and orange juice. Leave to soak for as long as you can (preferably overnight but don’t fret – even if you can only soak them for an hour it’s better than nothing!).
— Preheat the oven to 180 degrees Celcius. Line a muffin tray with 12 cupcake cases.
— In a large bowl, sift the flour and bicarb into a bowl, and add the sugar and spices. Give it a stir. In a jug, whisk the eggs and oil, then pour into the dry ingredients. Add the grated carrots and walnuts and mix until fully combined.
— Spoon the mixture into your cupcake cases, filling them to between two thirds and three quarters full.
— Bake for around 22 minutes. The exact time will depend on your oven – keep an eye on the cupcakes, and remove when the tops are golden brown and a skewer inserted into the middle comes out clean. Leave to cool completely.
— For the frosting, use your stand mixer or electric whisk to beat together the butter and half of the icing sugar. Once it’s incorporated, add in the rest of the sugar. Remember to cover the bowl with tea towel to avoid a snow storm! Pour in the melted chocolate and leave the machine on a medium speed for 2-3 minutes until it’s light and creamy. Add a little milk if it’s too dry and a little more sugar if it’s too runny.
— Ice your cupcakes with a pallette knife or a nozzle and piping bag.
Serve with a nice cuppa and a gossip!