CARROT AND GINGER CUPCAKES WITH VANILLA BUTTER-CREAM ICING

Carrot and Ginger Cupcakes with Vanilla Butter-cream Icing image

Provided by shelleyfaye

Time 1h

Yield Makes approx 18 cupcakes

Number Of Ingredients 37

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200g Self Raising Flour
1 tsp Bicarb of Soda
Pinch of salt
2 tsp Mixed Spice
1 tsp Ground Ginger
125g Dark Muscavado Sugar
50g Caster Sugar
1 tbsp Golden Syrup
1 tbsp Treacle
2 Eggs Beaten
150ml Sunflower Oil
150ml Semi skimmed Milk
2 Medium Carrots
1/2 Lemon Zest
1/2 Orange Zest
1 tbsp Finely Chopped Crystallised Ginger
200g Self Raising Flour
1 tsp Bicarb of Soda
Pinch of salt
2 tsp Mixed Spice
1 tsp Ground Ginger
125g Dark Muscavado Sugar
50g Caster Sugar
1 tbsp Golden Syrup
1 tbsp Treacle
2 Eggs Beaten
150ml Sunflower Oil
150ml Semi skimmed Milk
2 Medium Carrots
1/2 Lemon Zest
1/2 Orange Zest
1 tbsp Finely Chopped Crystallised Ginger
150g Softened Unsalted Butter
225g Sifted Icing Sugar
2 tsp Vanilla Extract
Milk approx 2 tbsp
Finely Chopped Crystallised Ginger (to top)

Steps:

Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.
Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.
Spoon the mixture into the cupcake cases (approx 2 tbsps to each case or about 1/3 full) and bake for approx 30 minutes until well risen and no mixture is left on a skewer when inserted into the centre. Remove from oven and turn out onto a cooling rack.
For the butter icing add softened butter, icing sugar, vanilla extract and 1 tbsp of milk to a bowl. Mix with electric whisk until smooth. Check consistency and add more milk if needed and beat to achieve a smooth creamy texture. Pipe onto cupcakes when they are cool. Decorate with chopped crystallised ginger sprinkled onto icing.
Other ingredients can be added such as walnuts and sultanas subject to individual preference.