Sunday, 5 April 2015

Carrot Cake Cupcakes with Baking Mad

Hello everyone! I hope you are all having a great Easter Sunday! Baking is one of my favourite things to do and I love that when certain holidays come around there are always loads of themed recipes. I hate to be the one to say it but around Easter time I often just get sick of chocolate. Its everywhere! So I'm teaming up with Nielsen-Massey and Baking Mad to share a non chocolate Easter recipe! Carrot cake cupcakes! 

I used the original carrot cake recipe from Baking Mad(link here) but decided to make cupcakes instead of a full cake because I am rubbish at icing cakes. I baked them at the same temperature for about 15 minutes and I'm really happy with how they came out. I also missed out a few ingredients just because I didn't have them. If you are going to make cupcakes like I did I would recommend halving the icing recipe, I had a lot left over! I've shared the version of the recipe I used but would recommend using the full list of ingredients from the Baking Mad website which is a really awesome place to find recipes. I find it so handy that you can swap between imperial and metric units on the ingredients!


Ingredients: 
Cake
250g of butter
250g of golden caster sugar
250g of self raising flour
4 eggs
1 tsp of vanilla extract
150g of grated carrot
50g of raisins/sultanas 
1tsp of mixed spice

Frosting
75g of butter
180g of cream cheese(Philadelphia style)
tsp vanilla bean paste
450g of golden icing sugar


Method:
1. Preheat your oven to 180 degrees Celsius and line your baking tray with cupcake cakes.
2. Cream your butter and sugar together. 
3. Add eggs, vanilla extract and mixed spice. Stir until combined.
4. Slowly fold in the flour until the mixture reaches a thick consistency. Add carrots and raisins and still until spread through the mixture.
5. Evenly divide into cupcake cases and bake for 15 minutes/until golden brown.
6. For the frosting, beat together the creamed cheese, butter and vanilla bean paste. Then add in your icing sugar until it reaches a spreadable consistency.
7. Once your cupcakes have cooled, ice them up!


In exchange for writing this blog post, I was sent a hamper containing some Nielsen Massey and Billington's products. It was really fun to try them all out. Whilst the vanilla products are expensive, they are very clearly high quality and do seriously improve the taste of the cakes and frosting. In fact, my sister thought that the frosting was melted ice cream because it was so vanilla-y!

What do you think? Do you prefer chocolatey treats around Easter time or do you prefer to go for something a little less sickley? Whichever side you are on, I hope you have a good Easter Sunday and are hopefully enjoying a day off work!

Twitter @honestlyrussell // Instagram  @honestlyrussell // Pinterest @honestlyrussell

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