I realised I didn’t have many cupcake recipes, I always prefer cakes with the perception that it’s a weightier dessert that feeds more people, I find with cake there is less weight and it’s easier to decorate one cake instead of many little cupcakes.  But this one is an exceptionally simple recipe it would be a crime not to try.  And sometimes the party calls for cupcakes were cakes just won’t do!

Time:

45 min

Serves:

24 cupcakes

Good for:

• Great for kid parties and birthdays
• Delicious addition for baby showers
• Brunch and tea

Ingredients:

• 2 cups (260 g) all-purpose flour
• 1 ¼  (250 g) cups sugar
• 2 tspn baking soda
• 1 ½  tspn baking powder
• 1 ½  tspn cinnamon
• ¼  tspn ground nutmeg
• 1/8 tspn ground cloves
• ¼  tspn salt
• 1 cup (236 ml) vegetable oil (light olive oil or canola oil)
• 4 large eggs, lightly beaten
• 1 ½  cups packed coarsely grated carrots (about 3 medium)
• 1 ½  cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
• 1 cup (125 g) coarsely chopped pecans (or walnuts)
• ¼  cup (15 g) sweetened shredded coconut

For the Frosting:

• 8 ounces (225 g) cream cheese, at room temperature
• 4 tbsp unsalted butter, at room temperature
• 1 tspn vanilla extract
• 2 cups (260 g) powdered sugar, sifted

Kitchen things you’ll need:

• Large bowl
• Whisk
• Parchment paper
• Muffin baking tray
• Medium bowl
• Small bowl
• Electric Mixer
• Spatula

Making it:

• Preheat oven to 180°C (350°F) and place the rack in the centre of the oven.
• In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
• Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.
• Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top.
• Bake for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.
• Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
• Once the cupcakes are cool, decorate with frosting.

Tips/notes:

• These cupcakes should keep for 2 to 3 days, frosted and covered. You can freeze them for longer if you have leftover cupcakes, but it’s best to freeze them unfrosted. Thaw on the counter, frost, and serve.
• If you want to make this as a cake, you can make the batter as instructed, and pour it into two greased 9-inch round cake pans or one 9×13 cake pan and bake for about 40 to 50 minutes.
• You can leave out the coconut and use walnuts instead of pecans or any other nut as you please