Thursday, May 6, 2010

Carrot Cupcakes with Lemon Frosting

Photography by Steve Brown

Make sure everyone saves some space for these cute carrot cupcakes covered with a citrus-infused cream cheese topping.

1 cup vegetable oil
3 eggs
1 tsp vanilla extract
1 cup sugar
2 cups coarsely grated carrot
1 cup self-raising flour
1 x 125g pkg almond meal
1 tsp ground cinnamon
1 x 250g pkg cream cheese, at room temperature
1 1/2 cups icing sugar
2 tsp finely grated lemon rind
1 Tblsp fresh lemon juice

Preheat oven to 350°F. Line sixteen 1/3-cup capacity muffin pans with 2 layers of paper baking cups.

Whisk together the oil, eggs & vanilla in a bowl. Add the sugar & beat to combine. Stir in the carrot, flour, almond meal & cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a toothpick inserted into the centres comes out clean. Set aside to cool. (About 1 hour).
Use an electric beater to beat the cream cheese, icing sugar, lemon rind & lemon juice in a bowl until smooth. Spread over the cupcakes to serve.

Make Ahead:

Make up to 1 day ahead. Store in an airtight container in the fridge.

Freezing Tips:
At the end of step 2, place in an airtight container. Label, date and freeze for up to three months. Thaw overnight in the fridge. Continue from step 3.

Makes 16 cupcakes.

Good Taste - December 2007, Page 156
Recipe by Michelle Noerianto