Spiced Mini Carrot Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups light brown sugar
- 1 ¾ cups self-rising flour
- 1 tsp baking soda
- 2 tsps ground ginger
- 2 eggs
- ⅔ cup sunflower oil
- 4 cups grated carrots
- 1 Tbsp stem ginger (finely chopped)
- For the cream cheese frosting
- ½ cup butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- For the ginger syrup
- ½ cup unsalted butter
- ½ cup light brown sugar
- ⅛ cup Golden syrup
- ⅛ cup Ginger syrup (from a jar)
- To decorate
- 12 pcs stem ginger
Preparation
Kitchen utensils
1 Pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Mortar, 1 Brush, 1 Lid, 1 Citrus juicer, 1 Steamer basket
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the sugar, flour, bicarbonate of soda and ground ginger in a mixing bowl.
3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot and stem ginger.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the cream cheese frosting: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
6.
Spoon into a piping bag and pipe a swirl on top of each cake.
7.
For the ginger syrup: melt the butter in a pan. Add the sugar and cook until the sugar has dissolved. Reduce the heat and cook for 2 minutes until it begins to thicken, stirring constantly.
8.
Add the golden syrup and ginger syrup. Continue to boil for a further 2 minutes until thickened. Remove from the heat and allow to cool.
9.
Drizzle the syrup over the frosting and place a piece of stem ginger on top of the cakes.
