Mary Berry’s Carrot Cupcakes are made with eggs, sunflower oil, caster sugar, self-raising flour, ground cinnamon, bicarbonate of soda, and finely grated carrots. This delicious Carrot Cupcakes recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
This Carrot Cupcakes Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Carrot Cupcakes Ingredients
For the Sponge:
- 2 large eggs
- 75ml (3fl oz) sunflower oil
- 150g (5oz) caster sugar
- 150g (5oz) self-raising flour
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 200g (7oz) carrots, peeled and finely grated
For the Icing:
- 75g (3oz) butter, softened
- 75g (3oz) full-fat cream cheese
- 350g (12oz) icing sugar, sifted
- ¼ tsp ground cinnamon
How To Make Mary Berry Carrot Cupcakes
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (325°F) for a fan oven. Line a 12-hole muffin tin with muffin cases.
- Prepare Sponge: Crack the eggs into a large bowl and beat with an electric hand whisk on full speed until the eggs have tripled in volume and the whisk leaves a ribbon-like trail. Add the sunflower oil and whisk briefly until incorporated. Fold in the self-raising flour, ground cinnamon, bicarbonate of soda, and finely grated carrots.
- Bake: Divide the mixture evenly between the muffin cases. Bake for 20–25 minutes or until well-rise and springy to the touch. Allow to cool on a wire rack.
- Prepare Icing: Whisk the softened butter and cream cheese until smooth. Gradually add half of the sifted icing sugar, beating well after each addition. Add the remaining icing sugar and the ground cinnamon, beating until the mixture is light and fluffy.
- Decorate: Transfer the icing to a piping bag fitted with a plain nozzle and pipe a swirl of icing on top of each cooled cupcake.
Recipe Tips
- Grate Carrots Finely: Use a fine grater to ensure the carrots blend well into the batter, giving a smooth texture to the cupcakes.
- Whisk Eggs Thoroughly: Beat the eggs until they triple in volume and form a ribbon-like trail; this helps the cupcakes rise well.
- Sift the Icing Sugar: Sifting the icing sugar before adding it to the icing helps prevent lumps and ensures a smooth finish.
- Check for Doneness: Insert a toothpick into the center of the cupcakes; if it comes out clean, they’re done. Avoid overbaking to keep them moist.
- Cool Completely Before Icing: Let the cupcakes cool fully on a wire rack before applying the icing to prevent it from melting or sliding off.
What To Serve With Carrot Cupcakes?
These tasty Carrot Cupcakes pair well with a cup of tea, a glass of milk, or a light fruit salad. They also can be enjoyed alongside a creamy yogurt, a scoop of vanilla ice cream, or a handful of nuts for a delicious treat.
How To Store Leftovers Carrot Cupcakes?
- Refrigerate: Let the leftover Carrot Cupcakes cool completely to room temperature. Place them in an airtight container and store in the refrigerator for up to 5 days.
- Freeze: Once cooled, place the Carrot Cupcakes in a freezer-safe container or wrap them individually in plastic wrap. They can be frozen for up to 3 months. Thaw them in the refrigerator for a few hours before serving.
How To Reheat Leftovers Carrot Cupcakes?
- In The Oven: Preheat your oven to 160°C (325°F). Place the cupcakes on a baking sheet and heat for about 5–10 minutes, or until warmed through.
- In The Microwave: Place the cupcakes on a microwave-safe plate and heat for 10–15 seconds on high. Check to avoid overheating, which can make them dry.
Mary Berry Carrot Cupcakes Nutrition Facts
Serving Size: 1 cupcake (makes 12)
- Calories: 255
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 41mg
- Sodium: 151mg
- Potassium: 208mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Coconut Meringue Slices
- Mary Berry Pecan And Cinnamon Ripple Squares
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Passion Fruit and Orange Cheesecake
Mary Berry Carrot Cupcakes
Description
Mary Berry’s Carrot Cupcakes are made with eggs, sunflower oil, caster sugar, self-raising flour, ground cinnamon, bicarbonate of soda, and finely grated carrots. This delicious Carrot Cupcakes recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
Ingredients
For the Sponge:
For the Icing:
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (325°F) for a fan oven. Line a 12-hole muffin tin with muffin cases.
- Prepare Sponge: Crack the eggs into a large bowl and beat with an electric hand whisk on full speed until the eggs have tripled in volume and the whisk leaves a ribbon-like trail. Add the sunflower oil and whisk briefly until incorporated. Fold in the self-raising flour, ground cinnamon, bicarbonate of soda, and finely grated carrots.
- Bake: Divide the mixture evenly between the muffin cases. Bake for 20–25 minutes or until well-rise and springy to the touch. Allow to cool on a wire rack.
- Prepare Icing: Whisk the softened butter and cream cheese until smooth. Gradually add half of the sifted icing sugar, beating well after each addition. Add the remaining icing sugar and the ground cinnamon, beating until the mixture is light and fluffy.
- Decorate: Transfer the icing to a piping bag fitted with a plain nozzle and pipe a swirl of icing on top of each cooled cupcake.
Notes
- Grate Carrots Finely: Use a fine grater to ensure the carrots blend well into the batter, giving a smooth texture to the cupcakes.
- Whisk Eggs Thoroughly: Beat the eggs until they triple in volume and form a ribbon-like trail; this helps the cupcakes rise well.
- Sift the Icing Sugar: Sifting the icing sugar before adding it to the icing helps prevent lumps and ensures a smooth finish.
- Check for Doneness: Insert a toothpick into the center of the cupcakes; if it comes out clean, they’re done. Avoid overbaking to keep them moist.
- Cool Completely Before Icing: Let the cupcakes cool fully on a wire rack before applying the icing to prevent it from melting or sliding off.
Mary Berry Carrot Cupcakes