Tuesday, May 11, 2010

Carrot Cupcakes

Photography by Sam McAdam

2 cups brown sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 cups peeled grated carrot
3 cups plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
4 Tblsps milk

Coconut Icing (for decoration)

2/3 cup icing sugar
4-5 Tblsps coconut cream
1 large carrot, peeled
1/2 cup sugar

Preheat oven to 350°F.

Place all the cake ingredients & 1/2 teaspoon salt in a large bowl, use a wooden spoon to mix together to make a smooth batter. Pour into lightly greased muffin pans, or a greased & lined 24cm cake pan. Bake in the oven for 25 minutes (or 1 hour for a large cake) or until a toothpick comes out clean.

To Make Coconut Icing:

 Combine icing sugar with coconut cream to make a smooth mixture. Set aside. Use a zester to make long shreds from the carrot. Place the sugar & 1/2 cup water in a pan over a low heat. Stir to dissolve the sugar, then bring to the boil & cook for 2 minutes. Add the carrot & cook for a further 5 minutes, until it's sticky & caramelised. Drain on paper towel.

Drizzle the icing over the cooled cupcakes (or large cake), then place some caramelised carrot on top.

Makes 20 cupcakes or 1 large cake.

Source
delicious. - March 2002, Page 140
Recipe by Valli Little

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