Carrot, Orange And Hazelnut Cupcakes. Hello friends, so how are you today?
Fancy making some of these beautiful cupcakes for afternoon tea? Carrot, Orange And Hazelnut Cupcakes anyone?
Indulge in the delightful fusion of flavours with Carrot, Orange, and Hazelnut Cupcakes.
These irresistible treats combine the natural sweetness of carrots, the refreshing tang of oranges, and the nutty crunch of hazelnuts, resulting in a mouthwatering blend that will leave you craving for more.
How To Make Carrot, Orange And Hazelnut Cupcakes:
Each bite offers a perfect balance of textures and a burst of tantalising flavours that will please your taste buds.
With the added goodness of carrots and hazelnuts, these cupcakes provide a wholesome treat that you can enjoy.
Treat yourself to the exquisite combination of Carrot, Orange, and Hazelnut Cupcakes, a delightful dessert that will surely become a favorite indulgence.
Ingredients:
- 300g soft light brown sugar
- 3 eggs
- 300ml sunflower oil
- 300g plain flour
- 1 tsp bicarbonate of soda
- One tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp vanilla extract
- 300g carrots, peeled and grated
- 100g chopped, roasted hazelnuts
- 1 orange, zest only
- 600g icing sugar
- 100g unsalted butter, softened
- 250g cream cheese
Carrot, Orange And Hazelnut Cupcakes Method:
Method:
- Preheat the oven to 170°C (325°F) Gas 3.
- 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, a sprinkling of ground cinnamon, edible glitter).
Carrot, Orange And Hazelnut Cupcakes: How To Make:
Carrot, Orange And Hazelnut Cupcakes. About this post -Recipe and photo credit by Vintage Feast. So what do you think about these cupcakes? Do you also fancy making some?
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Carrot, Orange And Hazelnut Cupcakes:
So what do you think? Because I could eat one right now!
Carrot, Orange And Hazelnut Cupcakes. So what do you think of these recipes? Do you also fancy making some? Thank you so much for stopping by. Also find me on: Web | Twitter | Facebook.
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Anything that starts out with brown sugar has to be good. Visiting from your other blog post's blog hop.
Author
Thanks for the comment, mmm I love brown sugar too.
My hubby will love these, thanks.
Author
Thanks for the comment.
These are GREAT !!Definitely my kind of cupcakesPinned
Author
Thanks Winnie x
These look so delicious!!!
Author
Thanks for stopping by x
These are so beautiful Claire and I am sure oh so delicious! Have a good Thursday.
Author
I can't wait to make some.
These sound so different and delicious!
Author
Thanks for the comment.