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This recipe is classed as intermediate

Rating 3.32 / 5 (143 votes)

Prep time:
20 min
Cook time:
35 min
Serves:
6

This zesty carrot cupcake recipe from Lisa Harris is topped with fun, fluffy marshmallow icing

Method

1. For the cakes: preheat the oven to 180C/160C fan/gas 4. Place 12 cupcake cases in a deep cupcake tin.

2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 3 minutes until light and fluffy.

3. Gently fold in the flour, spices, bicarbonate of soda, vanilla extract, grated carrot, and half the orange zest, until thoroughly combined.
4. Divide the mixture between the cases and bake for 20-25 minutes until well-risen and golden brown. Remove from the oven and leave to cool.

5. For the icing: in a glass bowl over a pan of simmering water, whisk the egg whites and sugar together for 5 minutes or until the sugar has dissolved and the mixture is hot to the touch. Make sure the water isn’t touching the bottom of the bowl.

6. Remove from the heat, and continue beating for 7 minutes until light and marshmallow-y.

7. Add in the vanilla extract and mix through.

8. Top each cupcake with a swirl using a spoon, or pipe using a round nozzle, and sprinkle with the remaining orange zest and a touch of ground cinnamon.

Cupcake Recipes

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Latest Comment

 

Light, spiced to perfection, the marshmallow topping is delicious.

KFC KFC  Posted 27 Aug 2013 7:18 PM
 

Fab, light, tasty and quick.

GloriaT16083 GloriaT16083  Posted 10 Nov 2012 6:43 PM