Prep and cook time: 45 minutes
Makes: 12 cupcakes
175 g | 6 oz | ¾ cup caster (superfine) sugar
150g ml | 2/3 cup sunflower oil
200g | 7 oz self-rising flour
2 tablespoon mixed spice
1 tablespoon ground cinnamon
2 carrots, coarsely grated
1 tablespoon vanilla extract
1 orange, finely grated zest
For the cream icing
50g | 2 oz clotted cream
225g | 8 oz | 1 ½ cups icing (confectioners’) sugar, sifted
2 tablespoon vanilla extract
2 – 3 tablespoon very hot water
- Heat the oven to 180 degrees Celsius and place 12 medium paper cases in bun tins.
- Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy. Gently fold in the flour, spices, grated carrot, vanilla extract and the orange zest, until thoroughly combined.
- Spoon the mixture into the paper cases and bake for 20-25 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack.
- For the cream icing, beat the clotted cream, icing sugar and vanilla with the hot water until thick, smooth and spreadable. Spread icing on top of each cake and decorate with edible flowers (optional).
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