tirsdag 7. februar 2012

Fluffy and moist Carrrot Cupcakes

A few weeks ago, one of my colleagues served us a carrotcake at work (feel free to visit her blog by clicking here ; she's a good amator photographer). I really liked the cake, got the recipe and thought about using this recipe in cupcakes. And here is the result.


- 6 medium grated carrots
- 4 eggs
- 3 dl vegetable oil
- 2 ts natriumbicarbonate (Natron in Norway)
- 2 ts baking powder
- 2 ts vanilla sugar
- 1 ts salt
- 1 ts grounded cinnamon
- 280 g wheat flour
(made about 36 cupcakes)


200g butter
400 g cream cheese (Philadelphia)
300 g flour sugar
2 ts vanilla sugar

Warm the oven to 200 degrees C (392 F)

Whip the eggs with the sugar untill white. Whip in the oil and carrots. Blend the dry ingredients very well and mix in.

Now those cupcakes are growing like crazy so if you don't want them to open the oven and come out you need to fill the forms only for almost 1/4 part.

Put them 17 min in the oven. And here you are. Let them cool down well before you top them

The topping is easy: just mix well every ingredient. To make the orange/white effect i made 1/2 part of the topping orange and had one side of the spraybag with white topping and the other side with orange.

You can make some fun children cupcakes too. Children love carrotcake.

What about this curious snake? Isn't he cool?

Or make a nice swirl and sprinkle with orange eatable glitter

Bon appetit!

1 kommentar:

  1. Twitter Comment: Julie Goodwin (@_JulieGoodwin)
    08:16 08.02.12
    They look great! the icing is fantastic.