Monday, 9 November 2009
Primrose Carrot Cupcakes with Orange cream cheese frosting
Wow! who'd have thought the humble carrot could be transformed into such amazing cupcakes? Carrot cupcakes with cream cheese icing almost sounds like something you'd choose if you were (unsuccessfully) dieting and I had been reluctant to attempt Primrose's carrot cupcakes, but these little guys have turned into my favourite recipe to date.
The sponge was moist, which i'm sure was down to the use of corn oil and of course the carrots! I also loved the use of raisins, orange zest and cinnamon. The recipe called for the sponge to be baked at 180c for 25 minutes, but i went for 170c as mine is a temperamental fan oven. I have absolutely no criticism of this recipe i followed it to the letter and it worked, just make sure you amend timings for your own oven, speaking of which i really must buy an oven thermometer...
Now i really wasn't sure about cream cheese icing, yes i know carrot cake is always made with cream cheese frosting, but i was a tad worried it would turn out um, too cheesy. Again, i was pleasantly suprised and the grated orange zest gave a delicate citrus taste which complimented the sponge perfectly. However, if i were to do the recipe again i would use around 50g more icing sugar as the buttercream was slightly too soft for my preference.
Overall i'd give these cupcakes 9/10, it's a good job they destined for hubby's work or i'd have scoffed the lot already!
Happy Baking xx