Easter carrot cupcakes - recipe
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Prepare
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Serves
26 -
Cook
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Skill
Medium
Ingredients
For the cupcakes
- 375 g Unrefined light muscovado sugar
- 360 ml Vegetable oil
- 1 tsp Vanilla extract
- 5 Egg(s) (free range) medium
- 375 ml Plain white flour
- 2 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Cinnamon
- ¼ tsp Nutmeg (ground)
- 1 tsp Salt
- 430 g Carrot(s) grated
- 120 g Pecan nuts roughly chopped
- 75 g Dessicated coconut
- 75 g Pineapple canned, drained
For the cream cheese icing
- 150 g Cream cheese
- 150 g Butter (unsalted) softneed
- 220 g Unrefined golden icing sugar
- 1 tsp Vanilla extract
For the marshmallow chicks
- 20 g Gelatine (powdered)
- 540 g Unrefined golden caster sugar
- 160 g Golden syrup
- 200 ml Water
- 1 tsp Vanilla extract
- Yellow food colouring 6 drops
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1
Preheat oven to 175°C (160c fan, gas mark 4).
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2
In a large bowl, sift the flour, baking powder, bicarbonate of soda, spices and salt
For this step you'll need:
- 375ml Plain white flour
- 2tsp Baking powder
- 1tsp Bicarbonate of soda
- 1tsp Cinnamon
- 1tsp Salt
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3
In a separate bowl, whisk the sugar, eggs, oil and vanilla extract until combined.
For this step you'll need:
- 375g Unrefined light muscovado sugar
- 5 Egg(s) (free range) medium
- 360ml Vegetable oil
- 1tsp Vanilla extract
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4
Add the wet mixture to the dry ingredients and beat well.
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5
Add carrots, pecans, coconut and pineapple and stir until combined.
For this step you'll need:
- 430g Carrot(s) grated
- 120g Pecan nuts roughly chopped
- 75g Dessicated coconut
- 75g Pineapple canned, drained
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6
Line three 12-cup muffin tins with paper cases. Fill each cupcake case 3/4 of the way with the batter.
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7
Bake for 22-25 minutes. Test the cupcake with a skewer – if it comes out clean with no wet batter, remove from the oven – otherwise let cook for another 5 minutes.
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8
Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes.
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9
For the cream cheese icing, beat the cream cheese and butter until smooth with an electric mixer.
For this step you'll need:
- 150g Cream cheese
- 150g Butter (unsalted) softneed
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10
Add the golden icing sugar in four parts until well combined. Stir in the vanilla extract. Fill a piping bag and pipe onto the cooled cupcakes.
For this step you'll need:
- 220g Unrefined golden icing sugar
- 1tsp Vanilla extract
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11
For the yellow marshmallow chicks, in a large mixing bowl add the gelatine and cold water and stir. Let the gelatine sit and swell or ‘bloom’.
For this step you'll need:
- 20g Gelatine (powdered)
- 20ml Water
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12
Line two 10 x 12 x 2″ brownie pans with greaseproof paper.
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13
In a large saucepan, add 440g golden caster sugar, golden syrup and water and stir to combine. Brush the sides down with water and keep stirring. Bring to the boil, place a sugar thermometer in the pan and cook to 120°C.
For this step you'll need:
- 440g Unrefined golden caster sugar
- 160g Golden syrup
- 200ml Water
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14
In a food processor mix 100g golden caster sugar and two drops of yellow food colouring and blitz until yellow and fine.
For this step you'll need:
- 100g Unrefined golden caster sugar
- Yellow food colouring 6 drops
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15
Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add the hot sugar to the gelatine mixture. Whisk thoroughly until thick bubble gum like strands form. Add vanilla extract and the rest of the food colouring.
For this step you'll need:
- 1tsp Vanilla extract
- Yellow food colouring 6 drops
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16
Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2cm high. Sprinkle liberally over the top with yellow sugar.
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17
When rested, using a greased Easter chick cookie cutter, cut into shapes. Take cut chicks and dip in the remainder of the yellow sugar and place on top of the cupcakes.