My pantry

Love and Carrot Cupcakes

May 21, 2012

Saying goodbye to my parents was tough, but my sadness was sweetened somewhat by the arrival of one my oldest and dearest buddies, Kirsten. You have heard me bang on about her as she’s my friend who’s handy with a camera. I recommend everyone who’s a megalomaniac has a friend who is a great photographer. I never tire of Kirsten’s photos of myself or my family. Call me vain, and well, you’d be about right. Anyway, she’s not here for long so my sadness will only be put off for a couple of days but I will be left with much photographic evidence of how sweet my kids are and how huge my cleavage is.

Before Kirsten arrived, my little family ventured out for our first social outing as a foursome. We went to a BBQ and en route it began to rain, not a great start to our foray. Plan B was born and we had an indoor not-BBQ at our dear friends’ apartment. There were 4 toddler boys running around and KiKi was a hit with the other mum’s, who were super eager for a newborn hit. We were saying how lucky it is that we have a girl in the clan now so we have a lead singer for the band. I took a batch of cupcakes………..

Carrots are healthy, right? And ginger is awesome for gastrointestinal health and stuff ‘n’stuff……And cake is made from eggs and flour, that is also quite good for you……so by that rationale, Carrot and Ginger Cupcakes are a veritable health food, which means I’m in luck because I really love them. As does everyone whose lips these pass. The original recipe is the Best Ever Carrot Cake recipe from the Cake Mistress, but hers does not have the ginger and is a cake. I love the chewy, sticky ginger pieces, but you can leave them out if the original recipe is more your thang. My icing is also a little different from hers. Same vibe, less sugar (more butter, but who’s counting?).

Yeild : 12 cupcakes or one large cake

You will need :

For cupcakes – 

  • 1 cup Brown Sugar
  • 1 cup Vegetable Oil
  • 3 Large Eggs
  • Pinch Salt
  • 1/2 teaspoon Bicarb Soda
  • 2 cups Self Raising Flour
  • 2 cups finely grated Carrot (around 3 large carrots)
  • 1/2 cup Walnuts, finely chopped
  • 1/3 cup crystalised ginger, finely chopped
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg

For icing – 

  • 150g Icing sugar
  • 125g Cream Cheese, cold
  • 100g Unsalted Butter, room temp

Heat oven to 180C degrees.
Beat your sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes until it’s thick and luscious. Add salt, bicarb soda, carrots, flour, walnuts and spices and stir with a wooden spoon until all nicely combined.
Put batter into cupcake patties in a cupcake tin and pop into oven for 15-20 minutes. If you’re making a cake, line your cake tin and that will probably need to cook for more like 40 mins or until light golden and a skewer comes out clean. Baking time might vary depending on your personal oven.

For frosting beat the icing sugar and butter together with an electric mixer until well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy. Garnish with a little sliver of crystallised ginger.

Guess who took these awesome shots of D Man and I? ……

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