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Sunday, 20 May 2012

Carrot Cake Cupecake with Lemon and Cream cheese icing....







Ingredients

 2 cups flour

 2 cups sugar

 3 cups finely shredded carrots 

 1 teaspoon baking powder

 1 teaspoon baking soda

 1 teaspoon ground cinnamon
 1 cup vegetable oil
 4 large eggs
  



Method

Preheat oven to 170 degrees.  Line cupcake pans with paper liners.
Combine all dry ingredients in a large mixing bowl, add the oil and eggs.  Stir till all contents have combined evenly.
Pour batter into cupcake liners until they are 2/3’s full.
Bake for 20 to 25 minutes poke one cupcake with a skewer to check if it is cooked.  If it comes out clean they are ready.
Cool 10 minutes in pans then move to wire rack to cool completely.

Icing

2 tablespoons of softened butter
1/4  of a cup of cream cheese
1 cup of icing sugar
1 teaspoon of lemon rind

Method

Mix the butter and cream cheese till smooth.  slowly add the icing sugar and mix till smooth.  Mix in the lemon rind.  The add to the top of the cupcakes.

1 comment:

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