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carrot cupcakes with citrus cream cheese icing RECIPES


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CARROT CUPCAKES WITH CITRUS CREAM CHEESE ICING

  • Easy
  • Cooking Time: 45min
  • Preparation Time: 40min
  • Serves: 24 cupcakes
CARROT CUPCAKES WITH CITRUS CREAM CHEESE ICING

Ingredients:

Icing

  • 250 g cottage cheese, smooth and plain
  • 350 g butter
  • 2 tsp vanilla essence
  • 10 ml orange zest, grated
  • 1 kg icing sugar
  • 75 ml orange juice 100%
  • 15 ml lemon juice
  • Orange food colouring: gel or powder (optional)

Filling

  • 50 g butter
  • 5 tbsp sugar
  • 1 can KOO Unsweetened Pie Apple Slices, roughly chopped
  • 1 ml ground clove
  • 1 ml ground cinnamon
  • 4 tbsp water

Cake

  • 1 ¾ cups vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 3 XL eggs
  • 2 ¾ cups flour
  • 2 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 1 tsp baking powder
  • 1 ½ tsp bicarb
  • ½ tsp salt
  • 1 cup KOO Apple Sauce
  • 1 cup KOO Peach Slices, finely chopped
  • 750 g carrots, grated
  • ½ cup cranberries (optional)
  • 1 cup mixed unsalted nuts, roughly chopped

Kitchen gadgets:

Electric Mixer, 2 x trays of large cupcake pans, cooling rack, pot, piping bag and nozzle

Method:

  1. Filling: Put all ingredients together in a pot and bring to the boil. Allow to simmer for 10 minutes to allow spices to develop with the apple. Filling should be thick like a compote'. Allow to cool.
  2. Cupcakes: Preheat the oven to 175°C. Grease and line the pans with cupcake holders.
  3. Sift the flour, spices, baking powder, salt and bicarb together.
  4. Beat the oil, sugars, vanilla and eggs together until creamy and light yellow. Add the flour mix to the egg mixture and mix to combine.
  5. Add the Apple Sauce, peach slices, carrots, cranberries and nuts and mix well.
  6. Spoon batter into each cupcake hole until halfway. Put a teaspoon of apple filling on top and then top with another spoon of batter to cover the filling.
  7. Bake in the middle shelf of the oven for 35 to 45 minutes or until a skewer comes out clean. Allow to cool completely in the pan before removing and putting on a wire rack.
  8. Icing: Using an electric beater with a whisk attachment, beat the butter until light and fluffy, add the rest of the ingredients (except food colouring) and mix to combine for 2 minutes. Increase speed and whip until light, smooth and creamy. If the icing is too thick, add a little milk to soften.
  9. Colour the icing to a bright orange and put it into a piping bag with a large star nozzle. Swirl the top of the cupcake with icing around the outside of the top of the cupcake. Fill the middle with extra fruit filling.

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