Hello everyone!! *yawns* How's Monday going? I hope it's going nicely and starting the week with a bang, but in case you need a little pick me up, I have something to share for this week's Monday Munchies that is sure to help you all perk up a bit: cupcakes!
Carrot and cardamom cupcakes to be precise! This recipe can be found in thecupcakerecipes.com and I was linked by the very awesome Lisa from Birmingham Cupcakes Co. (thanks, Lis!). This recipe has become my mum's fave, and it's a little more healthy than your regular cupcakes recipe since it has oil instead of butter, and it even has some veggies in it! ;)
Also, this was my first recipe made using my Matrioska measuring cups! I just was tired of having to converting cups to grams everytime I wanted to do a recipe!
Carrot & Cardamom Cupcakes
Makes 12
Ingredients:
For the batter:
- 1/2 cup packed brown sugar
- 2/3 cup sunflower oil
- 2 eggs
- Grated peel of 1 unwaxed orange.
- Seeds from 5 cardamom pods, crushed
- 1/2 teaspoon ground ginger
- 1 & 1/2 cups self-raising flour
- 2 carrots, grated
- 1/2 cup walnuts or pecans, shelled, roughly chopped. I used walnuts.
For the icing:
- 2/3 cup mascarpone
- Finely grated peel of 1 unwaxed orange
- 1 & 1/2 teaspoon lemon juice (freshly squeezed)
- 1/3 cup confectioners sugar, sifted.
Method:
- Preheat the oven to 180ºC (350ºF) and line a cupake pan with paper liners (I used this new red foil ones I got recently).
- Break up the sugar in a bowl using the back of a fork (or if you used just regular brown sugar like me, you can skip that bit), then beat in the oil and eggs. Stir in the grated orange peel, the crushed cardamom seeds and the ginger, then sift the flour into the mixture and fold in, adding last the grated carrots and walnuts.
- Distribute the batter between the liners, do not fill more than 2/3 since they raise quite a bit in the oven. Bake for about 20 minutes or until a toothpick comes out clean. Leave to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely before decorating.
- For the icing, beat the mascarpone, sugar, orange peel and lemon juice together in a bowl and spread over the cupcakes. The amount is enough to decorate with a spatula, but if you want to pipe it nicely (like I did with the Wilton 1M tip) you'll need twice as much!
Carrot and cardamom cupcakes to be precise! This recipe can be found in thecupcakerecipes.com and I was linked by the very awesome Lisa from Birmingham Cupcakes Co. (thanks, Lis!). This recipe has become my mum's fave, and it's a little more healthy than your regular cupcakes recipe since it has oil instead of butter, and it even has some veggies in it! ;)
Also, this was my first recipe made using my Matrioska measuring cups! I just was tired of having to converting cups to grams everytime I wanted to do a recipe!
Carrot & Cardamom Cupcakes
Makes 12
Ingredients:
For the batter:
- 1/2 cup packed brown sugar
- 2/3 cup sunflower oil
- 2 eggs
- Grated peel of 1 unwaxed orange.
- Seeds from 5 cardamom pods, crushed
- 1/2 teaspoon ground ginger
- 1 & 1/2 cups self-raising flour
- 2 carrots, grated
- 1/2 cup walnuts or pecans, shelled, roughly chopped. I used walnuts.
For the icing:
- 2/3 cup mascarpone
- Finely grated peel of 1 unwaxed orange
- 1 & 1/2 teaspoon lemon juice (freshly squeezed)
- 1/3 cup confectioners sugar, sifted.
Method:
- Preheat the oven to 180ºC (350ºF) and line a cupake pan with paper liners (I used this new red foil ones I got recently).
- Break up the sugar in a bowl using the back of a fork (or if you used just regular brown sugar like me, you can skip that bit), then beat in the oil and eggs. Stir in the grated orange peel, the crushed cardamom seeds and the ginger, then sift the flour into the mixture and fold in, adding last the grated carrots and walnuts.
- Distribute the batter between the liners, do not fill more than 2/3 since they raise quite a bit in the oven. Bake for about 20 minutes or until a toothpick comes out clean. Leave to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely before decorating.
- For the icing, beat the mascarpone, sugar, orange peel and lemon juice together in a bowl and spread over the cupcakes. The amount is enough to decorate with a spatula, but if you want to pipe it nicely (like I did with the Wilton 1M tip) you'll need twice as much!
