Thursday, 17 July 2014

Guest Post: Bec's Carrot Cupcakes

As most of you know, Canberra Cake Club had a cake stall at The Forage Event on the 5th of July in New Acton, organised by the lovely Belinda. We were extremely lucky to have a bunch of our regular cake clubbers bake all sorts of deliciousness for us and we are extremely grateful for all the time and effort they put into their baked goodies. 

A special thanks has to go to Bec (Sweet Tea) as well, most of you will know her - she is the amazing friend who always provides cake stands and accessories for our cakeups and since our Forage cake stall we have dubbed her our "cake stylist" as her magic hands are capable of making everything look gorgeous! As if helping us man the stall wasn't enough, she baked as well - and her carrot cupcakes were definitely enjoyed by many! Thanks so much Bec, you are truly a superstar! Check out her pretty website and innovative business - high tea hire!

Here is my recipe for the Carrot cupcakes which were a part of the Canberra Cake Club's Forage cake 
stall. These were one of many delicious treats on display, looking beautiful of course on Sweet Tea's delicate tired stands and beautiful milk glass pastel cake stands. 
Thanks Canberra Cake Club for having me along for the day, it was great fun even if a teeny bit cold and the fact I got to taste test some pretty delicious treats made it an extra tasty afternoon. 

What you need:
  • 1 cup vegetable oil
  • 1 1/3 cups firmly packed brown sugar
  • 3 eggs
  • 3 cups firmly packed, coarsely grated carrot
  • 1 cup coarsely chopped walnuts
  • 2 1/2 cups self raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp mixed spice
Lemon cream cheese frosting
  • 30g butter, softened
  • 80g cream cheese, softened
  • 1 tsp finely grated lemon rind
  • 1 1/2 cups icing sugar mixture
What you do:
  1. Preheat oven to moderate. Line 12 hole cup cake pan with paper cup cake cases.
  2. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy.
  3. Transfer mixture to large bowl, using wooden spoon, stir in carrot and nuts then sifted dry ingredients. Distribute mixture between holes of prepared pan.
  4. Bake in moderate oven about 30 minutes or until . Stand cup cakes in pan 5 minutes before turning onto wire rack.
  5. Spread cold cup cakes with lemon cream cheese frosting.

Lemon Cream Cheese Frosting: Beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.

And if you want even more cupcakes, check out these gorgeous Red Velvet Cupcakes that the lovely Katina made and personalised for us! The recipe is featured in our previous guest post! What amazing people we have in Canberra Cake Club huh?

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