Carrot Cupcakes with Edible Flowers
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Looking for new cupcake recipes? Try these carrot cupcakes topped with cream icing and decorated with edible flowers.
17 June, 2018
ingredients
Eggs
2
Sugar
175 g, caster (superfine)
Sunflower oil
150 ml
All purpose flour
200 g, self-raising
Spices
2 tsp
Cinnamon
1 tsp
Carrots
2, coarsely grated
Vanilla extract
1 tsp, extract
Oranges
1, finely grated zest
Cream
50 g, 55% fat
Icing sugar
225 g, sifted
Vanilla extract
2 tsp, extract
Edible flowers
e. g. borage, cornflowers, etc.
Preparation
How to prepare delicious Carrot Cupcakes with Edible Flowers
For the cupcakes
Heat the oven to 180°C (160° fan) 350°F gas 4.
Place 15 paper cases in bun tins.
Put the eggs, sugar and sunflower oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Gently fold in the flour, mixed spices, grated carrot, vanilla extract and the orange zest, until thoroughly combined.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown.
Place on a wire rack to cool completely.
For the cream icing
Beat the cream, icing sugar and vanilla with the hot water until thick, smooth and spreadable.
Spread the icing on top of each cupcake and decorate with edible flowers.
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