SENSATIONAL CARROT CUPCAKES

I was never really partial to carrot cake.  I always found it a bit ho hum.  Then I found a recipe and tweaked it a few different ways and suddenly I was converted to the carroty side!  I really love this recipe.  It is not too sweet and the cream cheese icing on top, complements it perfectly. There is just a hint of lovely spice from the cinnamon and ginger.  One of the great things about these is that they keep well for a couple of days in an airtight container.  You can always make this as a large cake.  Instructions for a large cake are at the bottom of the page. (Please excuse the less than artistic application of the cream cheese icing in the photo - I had a piping bag blowout!) This recipe makes around 26 cupcakes.  If this is too many for you, halve the recipe and only use two eggs.

Sensational Carrot Cupcakes  

Cupcakes 

300g of brown sugar (you can use light or dark but dark will give a richer flavour)

3 eggs at room temperature
300ml of sunflower oil (rice bran oil or a light flavoured olive oil is good too)
300g plain flour

1 tsp bicarb soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp vanilla extract (or equivalent in vanilla beans or vanilla bean paste)
300g carrots, grated

120g walnut halves (don't both chopping as they will get broken up when mixing)

extra chopped walnuts for decorating

1.  Place cupcake liners in a cupcake tray.  Preheat oven to 160 degrees.
2. With the kneading blade fitted, place the oil and eggs in the bowl first followed by all other ingredients except for the extra walnuts.
3. Select Pastry P1 for 1.30min. Commence programme.  When there is 30 seconds to go, stop the machine and scrape down the sides. Recommence programme.

4. When the programme is complete, fill cupcake cases 2/3 full. (I use a regular icecream scoop for this as I find it is just the right amount).
5. Bake cupcakes for 20 minutes or until cake springs back when pushed lightly in the centre.
6. Allow cupcakes to cool in the tin for 5 minutes before placing on cooling racks to finish cooling.

Cream Cheese Icing
600g icing sugar or icing sugar mix
100g unsalted butter, diced and soft

250g cream cheese, diced and cold

1. With the kneading blade fitted, place all ingredients in the bowl.
2. Pulse for 6 pulses.
3. Select Speed 10 for 30 seconds and process until smooth.
4. Using either a spatula or piping bag, apply icing to cooled cupcakes and sprinking with extra chopped walnuts.

NOTE - If you wish to make a large cake, use 3 20cm cake tins and bake in the oven at 160 degrees for 20-25 minutes. When cool, assemble with cream cheese icing between the layers and spread over the top and size.  The amount of icing specified is enough for a large cake.