Friday, April 29, 2011

Carrot Cupcakes - Hummingbird bakery stylez

I adapted this recipe from the Hummingbird Bakery cookbook.  I've never actually been to the shop in London, but my sister swears by this recipe, and everyone I know who's been to the shop have adored the food there :)  The recipe was for cake, but this was adapted for cupcakes.  
funny hat wearing cupcakes.

Carrot cupcakes (makes around 30 medium, probably around 20 larger cupcakes)

Cakes:
300g light brown sugar
3 eggs
300ml sunflower oil (I actually only used half)
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
1/4 teaspoon vanilla extract (I used the same amount of vanilla bean paste)
300g carrots, grated
100g shelled walnuts, chopped.

Cream cheese frosting (you'll have leftovers if you spread it, if you pipe it, 1 quantity is just enough)
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Preheat the oven to 170C***
Prepare 2-3 cupcake/muffin trays with 2 paper cups in each one (if you're using muffin cups, you will probably only need 2 trays, otherwise use 3).

Cakes:
Put the sugar, eggs and oil in a free-standing electric mixer (aka "kenwood" or "kitchen aid" mixer) with a K or similar attachment, and beat until all the ingredients are well incorporated.
Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice, salt and vanilla extract and continue to beat until well mixed.
Stir in the grated carrots and pecan nuts by hand, gently, until mixed through.
Pour the mixture into the prepared cupcake papers (till about half full)
Bake in the preheated oven for 20(to 25 for muffin size) minutes or until golden brown and the sponge bounces back when touched.
Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
When the cakes are completely cold, spread or pipe the frosting on to them.
If you have spare walnuts, chop them and sprinkle over the frosting.
Another idea also is possibly sprinkling cinammon/demarera sugar mix on top. .  
I left them slightly underbaked on top, so that they remain moist :)
These cupcakes are even better the next day, or even 2 days after.   

Cream Cheese frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with whisk attachment on a slow speed until the mixture resembles crumbs, then turn slightly up (to medium low) until it comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. 
Turn the mixer up to medium-high speed.
Continue beating until the frosting is light (almost white) and fluffy, about 3-5 minutes.
Do not overbeat, as it can quickly become runny.

**my oven tends to heat up on the top, and browns things quicker than i'd like it to, so i turned it down to 160.  

    2 comments:

    1. Delicious!! I used 200ml oil, 3 super large carrots, no nuts and a bit extra flour. Went down very well, thank you!

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      Replies
      1. Great! :) Glad you liked it! :)

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