Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split).
Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
Stir in the grated carrots, chopped hazelnuts and orange zest by hand until they are all evenly dispersed.
Pour the mixture into the prepared 48 mini muffin or 32 muffin cases.
Bake in the preheated oven for 10-12 minutes for mini cupcakes and 15 – 18 minutes for standard cupcakes, or until golden brown and the sponge bounces back when touched.
Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting by beating together the icing sugar, butter and cream cheese until it’s light and fluffy.
When the cakes are cold, ice with the cream cheese frosting and decorate with whatever you fancy.
(chopped hazelnuts, sprinkling of ground cinnamon, edible glitter…)
Today I just had to share this wonderful guest post from MakeBake
For me this would be a perfect mother's day gift!! flowers that you can eat! yum yum!!
Mother’s day is just around the courner, and a great way to surprise your Mum with something special this year, is to create an original bouquet of cupcake flowers!
Specialists online cake and decorating suppliers MakeBake have created an easy to follow, step by step guide to creating this beautiful bouquet, sure to put a smile on your mums face this Mother’s day!
To create the beautiful bouquet, you will need
Pink icing frosting
Green Cupcake cases
Small Flower Pot
6” Styrofoam ball
Bake 12 cupcakes to decorate your bouquet, any flavour of your choice (we would suggest creating your mums favourite flavour if you’re planning to give the bouquet as a gift).To add to the overall effect of the cupcake bouquet, MakeBake also suggests using green cupcake cases
Using a pink fondant and piping bag, gently squeeze the bag and pipe frosting around in a spiral onto each cupcake to create a flower effect.A top tip from MakeBake is to ensure your fondant is room temperature and your cupcakes are cooled before starting to pipe your icing.
Place cupcakes in fridge while you prepare the Styrofoam so the icing becomes firm.Simply place a Styrofoam ball within a small flower pot, we would recommend gluing the ball to ensure it is extremely secure.We used a 6″ diameter which should neatly fit 12 cupcakes. Once the glue is dry, place two toothpicks in each area where you want a cupcake to sit around the bouquet.
Once your cupcake icing is firm, it is time to add the cupcakes to the bouquet.Place each cupcake onto each pair of toothpicks, adjusting toothpicks as needed to secure each cupcake.Try to cover as much of the styrofoam ball with cupcakes as you can to give the best effect, and add additional toothpicks to secure each cupcake where necessary.
Once you are happy with the layout of your cupcakes, add a sprinkle of edible glitter and a beautiful ribbon to finish the bouquet. We hope you enjoy creating this beautiful cupcake bouquet as much as we did.
Aswell as a great mother’s day gift, the bouquet also works well for birthdays, bridal and baby showers, and is a great way to showcase your cupcakes at a party or event.
Products to create the bouquet can be found online at MakeBake
75g Canned pineapple, pressed and drained thoroughly
3 *12 Cup American sized muffin tins
26 paper muffin cases
Golden Cream Cheese Icing
150g Cream cheese
150g Softened, unsalted butter
220g Billington’s Golden Icing Sugar
1 teaspoon Nielsen-Massey vanilla essence
Yellow Marshmallow Chicks
20g Powdered gelatin
20ml Cold water
540g Billington’s Golden Caster Sugar
160g Golden syrup
1tsp Nielsen-Massey vanilla essence
6 Drops liquid yellow food colouring
Cornflour to coat
Brownie pan: 2 of 10*12*2 inch pans
Preheat oven to 175 degrees
In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt
In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.
Add wet mixture to dry ingredients and beat well.
Add carrots, pecans, coconut and pineapple, and stir until combined.
Line 12 cup American sized muffin tins with paper cases.
Fill each cupcake line 3/4 of the way with the batter.
Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes.
Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.
Golden Cream Cheese Icing
Beat cream cheese and butter well until smooth with an electric mixer.
Add Billington’s Golden Icing Sugar into 4 parts until well combined.
Stir in the vanilla essence.
Yellow Marshmallow Chicks
In a large mixing bowl, add gelatin and cold water and stir.
Let gelatin sit and swell or ‘bloom’. Line the brownie pan with greaseproof paper.
In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine.
Brush the sides down with water to remove any sugar crystals stuck to the sides.
Bring to the boil, add a sugar thermometer and cook to 120 degrees C.
In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine.
Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture.
Whisk thoroughly until thick bubble gum like strands form.
Add vanilla essence and food colouring.
Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc.
Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high.
Sprinkle liberally over the top with yellow sugar.
When rested, using a greased Easter chick cookie cutter, cut into shapes.
Take cut chicks and dip in the remainder of the yellow sugar.