Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 1 cup vegetable oil; 1 cup granulated sugar; 3 None eggs, at room temperature; 1/2 cup self-rising flour, sifted; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1 tsp ground cloves; 2 None carrots, peeled, grated; 1/2 lb cream cheese, at room temperature; 1 cup powdered sugar, sifted; 1 tbsp orange zest; 2 tbsp orange juice; 3.5 oz fondant; None None orange and green food coloring

14 ingredients

4 steps

Ingredients

1 cup vegetable oil
1 cup granulated sugar
3 None eggs, at room temperature
1/2 cup self-rising flour, sifted
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp ground cloves
2 None carrots, peeled, grated
1/2 lb cream cheese, at room temperature
1 cup powdered sugar, sifted
1 tbsp orange zest
2 tbsp orange juice
3.5 oz fondant
None None orange and green food coloring

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Beat oil, sugar and eggs until light and creamy. Fold in flour, baking soda and spices until just combined. Add carrots. Distribute between liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Beat cream cheese, powdered sugar, orange zest and orange juice until light and creamy. Spread over cooled cupcakes.
4

Knead 2/3 of the fondant with a few drops of orange food coloring. Shape into carrots. Knead remaining fondant with green food coloring, shape into leaves and attach to carrots. Let dry then use to decorate cupcakes.