Spiced carrot & orange cupcakes
Print recipeThese carrot & orange cupcakes have a gently sweet flavour and a wonderfully spiced note. The fresh, creamy orange frosting and the walnut on top make them truly special. Don't fancy making frosting? They're delicious without it too!
Ingredients
- 250 g carrots
- Zest and juice of 1 orange
- 3 eggs
- 100 g butter (at room temperature)
- 100 ml maple syrup
- 1 tablespoon mixed spice
- 1 teaspoon bicarbonate of soda
- 100 g porridge oats (gluten-free)
- 100 g ground almonds
- 2 handfuls of walnuts (roughly chopped)
Orange frosting
- zest of 1 orange
- 2 tablespoons maple syrup
- 200 g cream cheese
- 100 g butter (melted)
Kitchen tools:
- blender or food processor, cupcake tin, 12 paper cupcake cases, hand mixer
Method
- Preheat the oven to 170 degrees and line the cupcake tin with paper cupcake cases.
- Cut the carrots into small pieces and place them in the blender or food processor with all the ingredients except the walnuts. Blend until you have a batter.
- Add the walnuts to the blender or food processor and stir them through the batter with a wooden spoon.
- Pour the batter into the cupcake cases and bake for 25 minutes.
- In the meantime, make the frosting. Mix all the ingredients with the hand mixer in a bowl and place in the fridge to firm up.
- Allow the cupcakes to cool. Decorate the cupcakes with the frosting using a palette knife, spoon or piping bag.
- Tip! If blending is a bit difficult, switch off the blender and stir through the batter with a wooden spoon. After that, blending will go much more smoothly!