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Carrot Cupcakes

added by Haly 19th December 2008
at 17:20

This recipe is from an old Asda magazine i had lying around. The magazine states that that these can be frozen un-iced.

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Cook Time

Ready in 1 hour 15 mins

Servings

Ingredients

50g sultanas
50g ready-to-eat apricots, roughly chopped
finely grated zest of 2 small oranges
3tbsp freshly squeezed orange juice, plus 2tbsp for icing
200g plain wholewheat flour
2 level tsp baking powder
2 level tsp mixed spice
75g seed mix
40g desiccated coconut
125g sugar
2 eggs
75ml sunflower oil
75ml semi-skimmed milk
115g carrots, grated
115g icing sugar

cupcakes, carrot cake

Directions

1 Put the sultanas and chopped apricots in a bowl with the zest of 1 orange and the 3tbsp orange juice and set aside for 20 mins. 2 Preheat the oven to 180C/160C fan/Gas 4. Put 12 cupcake cases on a baking tray. Sift the flour, baking powder and mixed spice into a large bowl and then add any bran that's left in the sieve. Add the seeds and coconut and stir to mix. 3 In a separate bowl beat together the sugar, eggs and the oil until the sugar starts to dissolve. Add the milk, then add to the dry ingredients with the grated carrot and soaked dried fruit. Stir with a large metal spoon until just mixed (don't over mix as this will produce tough cakes). 4 Spoon the mixture into the cases and bake for 20-25 mins or until risen and golden. Cool on a wire rack. 5 Mix the icing sugar with enough orange juice to make a coating icing, adding it a teaspoon at a time. Drizzle a little on each cake and top with a sprinkle of orange zest.

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