Carrot Cake Cupcakes w/ Cream Cheese Frosting

Carrot Cake Recipe

adapted from recipe in The Crabapple Bakery Cupcake Cookbook

Makes 12 standard + 12 mini cupcakes

Ingredients

1 1/3 cups Self Raising Flour
3 grams Bi-Carb Soda
7 grams Cinnamon
2/3 cup vegetable oil
170 grams brown sugar
2 eggs
1 2/3 cups grated carrot (firmly packed)
2/3 cup walnuts (chopped)
1/3 cup raisins (or sultanas)
zest of 1 orange
zest of 1 lemon

Method

1. Preheat oven to 180 degrees Celsius (170 degrees Celsius fan-forced), Line trays with cupcake papers.
2. Sift together flour, soda & cinnamon.
3. In mixer bowl, beat the oil, sugar and eggs, on medium speed. Beat for about 5 minutes or until thick and creamy.
4. Add the carrot, walnuts, raisins and zest. Beat on low speed until combined.
5. Add the flour mixture and beat until thoroughly combined; do not over beat as the mixture will toughen.
6. Spoon mixture into cupcake papers, filling each about 3/4 full. Bake until a skewer inserted comes out clean, (mini cupcakes approx 12 minutes, standard cupcakes approx 20 minutes). 7.Remove cupcakes from the trays immediately and cool on a wire rack. Wait until completely cool before icing.

Cream Cheese Frosting

Ingredients

50 grams margarine
125 grams cream cheese
1 teaspoon vanilla extract
2 cups icing sugar (sifted)

Method

Beat margarine, cream cheese and vanilla for a couple of minutes until softened and creamy, add 1/2 the icing sugar, and beat until light and fluffy. Gradually add remaining icing sugar and beat until the mixture is light and fluffy and of a spreadable consistancy.