Carrot Cupcakes
Incredibly delicious and easy to make – an instant Spring favourite!
12 ingredients
Prep 15 minutes
Cooking 25 minutes
Serves 12 people
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Ingredients
- For the cupcakes:
- 3 medium carrots, peeled & grated
- 100g soft light brown sugar
- 80g golden syrup
- 100g Rodda's Cornish clotted cream
- 150g self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2 eggs
- Pinch of salt
- For the icing:
- 50g full fat cream cheese
- 113g Rodda's Cornish clotted cream
- 175g icing sugar
Method
- Preheat oven to 180C/Gas Mark 4
- Line a cupcake tray with cupcake cases
- To make the cupcakes, add the light brown sugar, golden syrup, and clotted cream into a bowl and mix
- Add the rest of the cupcake ingredients and beat until combined
- Divide the mixture into the cupcake cases and bake for 22-25 minutes until a skewer comes out clean
- Allow to cool for 5 minutes before turning out onto a rack to cool completely
Once cooled make the icing:
- Beat together the cream cheese and Rodda’s clotted cream with a wooden spoon or electric mixer for 2 minutes until combined
- Sieve in the icing sugar and beat again for 3 -4 minutes until thick
To assemble:
- Pipe the icing on to the cupcakes
- Decorate with walnuts, toffee brittle, or sugared carrots
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