cupcakes

So this is the recipe for the ill-fated birthday cupcakes for Little Miss Derby Mums.

Now, don’t panic, they were in fact delicious and snapped up pretty sharpish by the grown ups! Just the littlies clearly have no taste or palette for the finer things in life 😉

Have used this recipe a few times and it always goes down really well (apart from with those pesky kids…)

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The original recipe didn’t include any desiccated coconut, but I was very ill-prepared (me? what??), so simply used half ground almonds and half coconut *. If you don’t like coconut or just fancy going old skool, use 300g ground almonds* instead. The cream cheese icing does tend to go a bit runny when mixed with the sugar, but I found popping it in the fridge for a while, before decorating the cakes helped it become a bit firmer.

 

Ingredients:

Cakes:

  • 250g golden caster sugar
  • a pinch of salt
  • one lemon – you’ll need both the zest and the juice
  • 150g ground almonds *
  • 150g desiccated coconut *
  • 100g plain flour
  • 250g carrots – grated

Icing:

  • 500g soft cream cheese
  • 50g icing sugar
  • 2 tablespoons lemon juice
  • grated carrot to decorate

 

Method:

1. Preheat the oven to 180c / 155c fan / Gas 4 and place 18 paper cases in bun tins. (I may have put less mixture in my cases, but found this amount of ingredients made waay more than 18 cupcakes!)

2. Beat the egg yolks with the salt, lemon zest and 75g of the sugar, until fluffy.

3. In a clean bowl, whisk the egg whites until they are firm & peaking, then gradually whisk in the remaining sugar (175g, if like me you are too lazy to work it out) until the mix is stiff but not dry. (I never found my mixture to be that stiff, but it worked out ok)

4. In the egg yolk mixture, stir in the ground almonds & coconut, flour and grated carrot. Then fold in 1/3 of the egg white mixture until smooth. Gradually fold in the remaining egg white mixture until you have a smoothly blended mixture.

5. Spoon the mixture into the paper cases and bake for around 25mins until firm to the touch. (You can also use silicone cases. I start with 20mins in the oven, then test and add time as needed.)

6. Remove from the tin and cool on a wire rack.

7. For the icing, beat the cream cheese, sugar and lemon juice until smooth. (I would add just a little sugar and lemon juice at a time, adjusting to taste. The mixture tends to go a little runny the more you mix it.)

8. Spread on the cupcakes and add grated carrot to decorate. You can also make fondant carrots to decorate if you have time (ha!)

9. Serve and enjoy :)

10. Don’t give to young children. They will give you death stares.

 

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Please note these are not my cakes – for some reason I just didn’t have time to make my own fondant icing and fashion miniature carrots from it…. :p

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