Who doesn’t love cupcakes? Go ahead and try these carrot cake ones at your next birthday bash!

 

SERVES 15  •  TOTAL TIME  50 min, plus cooling

For the cupcakes

Flour 150 g

Baking powder 1 tbsp

Bicarbonate of soda ¾ tsp

Mixed spice 7.5 ml

Salt ½ tsp

Sugar ¾ cup

Oil ⅔ cup

Eggs 2

Carrots, grated 1 cup 

Tin crushed pineapple, drained ½ cup

Pecan nuts, chopped   cup, plus extra to garnish 

Apricot jam, warmed 2 tbsp

For the cream cheese frosting

Butter, softened 70 g

Cream cheese 230 g

Icing sugar, sifted 2 cups

For the cupcakes

1. Preheat the oven to 180ºC and line a 12-hole muffin tin. 

2. Sift together the flour, baking powder, bicarb, mixed spice and salt. Set aside.

3. Using an electric mixer, whisk  together the sugar and oil. Add the eggs and beat until light.

4. Add the carrots, pineapple, pecan nuts and jam, then beat until combined.

5. Sift the dry ingredients over the wet mixture and beat until just combined. 

6. Fill the cupcake liners about two-thirds of the way with batter.

7.  Bake for 12–15 minutes, until the cake brings back when poked. Cool for 5 minutes in the tray, then remove the cupcakes and set on a wire rack.

For the cream cheese frosting

1. Whisk the butter until it is pale and creamy.

2. Add the cream cheese and mix until combined.

3. Add the icing sugar in three batches, scraping down the side of the bowl between additions and mixing until just combined. 

4. Spoon the icing into a piping bag fitted with a star nozzle and pipe onto each cupcake. Decorate with extra chopped pecan nuts.

 

Recipes & styling: Sjaan van der Ploeg
Photography: Callen Jefferson/hmimages.co.za

There is no one on earth who would turn their noses up at this chocolate Yule log, even if they aren’t a fan of chocolate!