Carrot and Orange Cup CakesSeptember, our favorite time of year, with the gorgeous colour changes
in the leaves, not to mention the Great British Bake Off . So in
honour of this glorious month, we bring you a delicious Cup Cake to
reflect the season and its colours.It will also count as one of your
five a day !


For the carrot cupcakes:

225g grated carrots
2 large eggs
130g caster sugar
120ml  Corn Oil
½tsp vanilla extract
2tsp fresh orange zest
120g plain flour
1tsp bicarbonate of soda
Pinch of salt

For the orange butter cream icing:

450g icing sugar
125g unsalted butter, at room temperature
Zest from one orange


Preheat the oven to 160ºC (fan)/180ºC. Line two 12 hole muffin tins
with cupcake cases .

Beat the eggs and sugar together for several mins and then carefully
add the oil, vanilla extract and orange zest l.

Sift the flour, bicarbonate of soda and  salt, into a separate bowl
and then slowly add these ingredients to the egg and sugar mixture,
beating well after each addition.

Then pour this mixture into the bowl containing the carrots and  mix
by hand using a wooden spoon.Never beat your cake mix !

Spoon the mixture into the cupcakes cases, filling each case about
two-thirds of the way up the paper.

Place the trays in the oven and bake for approx 25 mins. When cooked
the cupcakes will be quite dark brown in colour and feel ‘spongy’ to
the touch. Allow them to cool in their tins for 10 mins or so before
placing on a wire rack to cool.

For the orange butter cream  icing: Place all ingredients in a mixing
bowl and beat well until thoroughly combined and the icing is smooth
and pale.

Now Ice your Cup Cakes with our Rose Piping or Swirl technique .

Don’t forget, store you autumnal creations in a cake box, and not an
air tight container, and never store them in the fridge ..

Lastly, enjoy ..