Cupcake Jemma: Carrot Cake Cupcakes

I came across this Carrot Cake recipe from Cupcake Jemma on YouTube last week, and as a huge fan of carrot cake in any form – whether it’s a cake, cupcakes, or a loaf – I knew I had to try it! Carrot cake is just amazing, and I honestly can’t get enough of it!

Ingredients (cupcakes):
- 2 cup plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 cup of ground walnuts (or pecans)
- 4 large eggs
- 1 1/2 cup of caster sugar
- 300ml sunflower oil
- 3 cups of grated carrot

Ingredients (icing):
- 150g unsalted butter, softened
- 240g full-fat cream cheese
- 840g icing sugar, sifted

Method (cupcakes):
1. Preheat your oven to 180°C and line muffin tins with cupcake liners.
2. Firstly add all dry ingredients to a large bowl (so flour, cinnamon, baking powder, bicarbonate of soda, salt and walnuts (or pecans)) and mix together with a whisk, leave to one side for now.
3. In a stand mixer add the caster sugar and 4 large eggs to a bowl. On a low speed to start with - mix until it looks light and mousse-like - this should take a minute or so.
4. On a low speed, gradually add the sunflower oil until it is all incorporated into the egg/sugar mixture.
5. Stop the mixer and add the grated carrot. Now mix briefly on a low speed until everything comes together - 30 seconds will do.
6. You can now add the dry ingredients all at once. Mix until incorporated - again takes about a minute or so.
7. Using an ice cream scoop (or batter scoop) or by adding the mixture to a measuring jug. Fill the cupcake liners 3/4 full. I managed to get 18 with my mixture but some of my cases were rather full so I think you could manage 24 (so 2 full trays).
8. Bake in the oven for 20-24 minutes or until a skewer comes out clean.

Method (cream cheese icing):
1. Add 150g of unsalted, softened butter and 240g of full-fat cream cheese to the mixing bowl and beat for 2-3 minutes.
2. Stop the mixer and add half of the icing sugar (so 420g) and mix on a slow speed to start with for 2-3 minutes - you can gradually increase the speed once the icing sugar has started to mix in.
3. Repeat step 2 for the last 420g of icing sugar.
4. The icing should be white and fluffy when ready.
5 . Decorate the cupcakes how you wish.

Note: Cupcake Jemma used a spoonula to decorate ... I used a spoon and got the same result. She said you can use a pallet knife or a piping bag but I thought the icing was too soft to pipe so didn't bother with that.