This weekend the kids and I are going to have fun baking different Halloween cakes and then treat ourselves with the tasty result. I have so many Halloween cake favourites, but this weekend it’s all up to the kids which ones we’re going to do. Who knows, that might be a whole buffet of cakes before we are ready. Or just a single one. If it was up to me to decide, this carrot cake muffin certainly would be one of the cakes.
Love Alexandra
Recipe
You will need:
12 large muffins
• 3 eggs
• 315 g granulated sugar
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoon cardamom
• 1 tablespoon cinnamon
• 1/2 teaspoon ground ginger
• 240 g all purpose flour
• 200g carrots, grated
• 250 ml sunflower oil
Frosting
• 60 g softened butter
• 100 g cream cheese
• 240 g icing sugar, sifted
• 1 teaspoon vanilla sugar
• Zest from 1 lemon
How to:
- Heat oven to 175C and line a 12-hole muffin tin with cases.
- In a large mixing bowl, whisk egg and sugar until light and fluffy.
- In another bowl blend flour, baking soda, baking powder, salt and spices.
- Add all dry ingredients to batter.
- Stir in grated carrots and oil.
- Divide the batter between cases and bake for 20-25 min. until a toothpick poked in comes out clean.
- Cool on a wire rack before icing.
- For the icing, beat the butter until really soft then beat in the soft cheese, icing sugar, vanilla and zest.
- Use a palette knife or icing bag to swirl the icing on top of the cupcakes.
Tip!
You can also decorate the cupcakes with halloween sprinkles.
