2019-06-01_Food_Heaven

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42 baking heaven JUNE WWW.FOODHEAVENMAG.COM

Carrot cake cupcakes

with almond cream

cheese buttercream

MAKES 24

For the carrot cupcakes

175ml (6fl oz) buttermilk

150ml (5fl oz) sour cream

3 free-range eggs

15ml (3 tsp) Mexican vanilla

75ml (2½fl oz) vegetable oil

3 medium carrots, grated

1 box carrot cake mix (dried carrot

packet discarded)

For the almond cream cheese

buttercream

240g (8½oz) unsalted butter

225g (8oz) tub of cream cheese

a pinch of salt

15ml (3 tsp) vanilla

2.5ml (½ tsp) almond extract

500-600g (1lb 1oz-1lb 4oz) icing

sugar, sifted

30ml (1fl oz) double cream

To de c orate

60-120g (2-4oz) toasted coconut

handmade sugarpaste carrots

For the carrot cupcakes

1 Preheat the oven to 160°C/Gas Mark

2½. Line cupcake tins with cupcake

cases, then set aside.

2 In a medium bowl, whisk together

buttermilk, sour cream, eggs, vanilla,

vegetable oil and grated carrots until

thoroughly combined. Sift in the cake

mix and stir until just combined. Fill

each cupcake-lined cupcake tin a little

more than halfway full.

3 Bake for 18-22 minutes or until a

skewer inserted into the centre comes

out clean – don’t over-bake! Remove

from the oven, let cool in the tin for

about 5 minutes, then transfer to a wire

rack to cool to room temperature

before frosting.

For the buttercream

1 In a stand mixer fitted with a paddle

attachment, whip up the butter and

cream cheese for about a minute until it is

light and fluffy and all the cream cheese

has been incorporated with no lumps!

Scrape down the sides of the bowl.

2 Add the salt, vanilla, almond extract

and double cream until combined.

Slowly add the icing sugar, about

50g (1¾oz) at a time. Add in more

double cream if needed for a thinner

consistency. Whip on high for a minute

to create a sof t but tercream.

Assembly

1 Using a large circle piping nozzle,

swirl on one short layer of buttercream.

2 Gently roll the frosted part of the

cupcakes in the toasted coconut. Add

another layer of buttercream on top, then

top with the little sugarpaste carrots.

Recipe taken from

Cake Confidence by

Mandy Merriman,

published by Front

Table Books, ISBN

978-1462122608.