Recipe by BakingMad.comRecipe by Recipe by BakingMad.comBakingMad.com42 baking heaven APRIL WWW.FOODHEAVENMAG.COM
Carrot cupcake
with cream
cheese icing
SERVES 18300g (10½oz) unrefined light
muscovado sugar
3 medium free-range eggs
300ml (10fl oz) sunflower oil
300g (10½oz) plain white flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
½ tsp vanilla extract
300g (10½oz) carrots, grated
100g (3½oz) walnuts, shelled
and chopped
For the cream cheese icing
450g (1lb) icing sugar
75g (2¾oz) butter, unsalted
185g (6½oz) cream cheese
orange food colouring (optional)1 Preheat the oven to 170°C/Gas
Mark 3. Mix together the sugar, eggs
and oil until fully incorporated.
2 In a separate bowl, mix the flour,
bicarbonate of soda, baking
powder, cinnamon, ginger and salt
together until evenly dispersed.
3 Gradually add this to the wet
mixture along with the vanilla extract.
Beat together until well mixed. Stir in
the grated carrots and walnuts.
4 Fill each cupcake case two-thirds
full and bake for 20-25 minutes, or
until golden brown. Once cooked
thoroughly, leave to cool.
5 To prepare the icing, beat the icing
sugar and butter together on a
medium speed until well mixed.
6 Add all of the cream cheese and
beat for 5 minutes, or until you reach
the desired consistency. Add food
colouring if using. Fill a piping bag
and decorate each cupcake.Marshmallow
cupcakes
SERVES 12
For the cupcakes
150g (5½oz) butter, unsalted
150g (5½oz) unrefined golden
caster sugar
3 medium free-range eggs
125g (4½oz) self-raising white flour
25g (1oz) cocoa powder
1 tsp chocolate extract
For the marshmallow frosting
220g (7¾oz) white caster sugar
2 free-range egg whites
80ml (3fl oz) water
sprinkle decorations1 Preheat the oven to 180°C/Gas Mark
4 and line a cupcake tin with 12 paper
cupcake cases.
2 In a large bowl, cream together
the butter and sugar until pale and fluffy.
3 Add the eggs, one at a time, beating
well in between each addition. Add the
chocolate extract.4 Carefully fold in the flour and cocoa
powder, mixing until it is evenly
combined. Spoon into the cases until
they are about two-thirds full.
5 Place in the oven and bake for about
20 minutes, or until a skewer comes out
clean. Remove from the oven and leave
to cool.
6 To make the marshmallow frosting,
place the sugar and water in a medium
saucepan and gently heat until the sugar
has dissolved. Don’t stir.
7 Bring to the boil and simmer until it
reaches 116°C/240°F on a sugar
thermometer. This will take about
10-15 minutes. Remove from the heat
and let the bubbles subside.
8 Whisk the egg whites until they reach
the soft-peak stage then, still whisking,
pour in the sugar syrup. Continue to
whisk for about 10 minutes until it is
thick and cool.
9 Pipe the frosting onto the cooled
cupcakes. Decorate with
sprinkle star decorations.