Friday, May 1, 2015

Recipe: Carrot Cupcakes with Cream Cheese Icing (Nigella Lawson)

We're having a long weekend here in KL, thanks to the Labour Day and Wesak public holidays. Since the kids are off school, we are planning on doing some baking this weekend. If you are thinking of doing the same with your kids, here's a nice, easy recipe for you to try with them.


Carrot cupcakes with cream cheese icing


You can help your kids grate the carrots and zest the lemon, then leave them to do the rest. I like the concentration on their faces when they're measuring out the ingredients - so adorable! They sure had lots of fun baking and eating these!

Kids, if you want to make something for your mummy on Mother's Day, try this!



Baked with love, these cupcakes sure were pretty as well as being moist and delicious!



Carrot cupcakes with cream cheese icing
Recipe by Baby Sumo, adapted from Nigella Lawson's How to be a Domestic Goddess
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 10-12

Ingredients
For the cupcakes
1/2 cup soft brown sugar
3/4 cup corn oil
2 large eggs, lightly beaten
1 1/2 cups plain flour
3/4 tsp baking soda
1 tsp ground cinnamon
A pinch of salt
Zest of 1 lemon
2 medium carrots, grated
1/2 cup walnut, chopped

For the icing
100g cream cheese, softened at room temperature
4 tbsp icing sugar, sifted
1 tsp lemon juice



1. Preheat oven to 200°C (no fan). Line a muffin tray with 10-12 cupcake liners.

2. In a bowl, place the sugar and oil and mix well. Add in the eggs gradually, and mix well.  Add the flour, baking soda, cinnamon, salt, lemon zest, then fold in the grated carrots and walnuts.





3. Spoon the mixture evenly into the muffin cups, about 2/3 cups full, and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely on a rack while you make the icing.



4. Beat the cream cheese in a bowl until smooth and then add the icing sugar and lemon juice. Beat well.

5. Once the cupcakes are cool, use a knife and smear the icing on top. Decorate with a walnut half in the centre or heart-shaped sprinkles.






* I am also submitting this post to "Cook-Your-Books #23" hosted by Joyce .

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2 comments:

  1. wow sure looks lovely. definitely taste deliciously sweet

    ReplyDelete
  2. Hi Yen,
    I bought some carrots intending to make a carrot cake. the carrots ended up in a pot of soup instead!
    Your cupcakes looks yummy!
    Thanks for linking with CYB!

    ReplyDelete

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