Get a jump on Easter preparations by baking these carrot cupcakes with lemon buttercream frosting.
Unfrosted, these moist cupcakes are perfect for breakfast on the run or as a lunch box treat.
Easter Carrot Cupcakes
625 ml (2 1/2 cups) grated carrots
375 ml (1 1/2 cups) walnut pieces
250 ml (1 cup) diced pineapple, fresh or canned (juice strained)
500 ml (2 cups) flour, divided
10 ml (2 tsp) cinnamon
2 ml (1/2 tsp) nutmeg
10 ml (2 tsp) baking soda
2 ml (1/2 tsp) salt
4 eggs
375 ml (11/2 cups) sugar
375 ml (11/2 cups) vegetable oil
Lemon Frosting
250 ml (1 cup) soft unsalted butter
1.5 l (6 cups) icing sugar
2 lemons, zest and juice
5 ml (1 tsp) vanilla extract
Preheat oven to 180 C (350 F).
In a large bowl, combine carrot, walnuts, pineapple and 125 ml (1/2 cup) of the flour. Mix and set aside.
In a medium bowl, sift remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add vegetable oil, while whipping, until emulsified.
Fold flour mixture into egg batter until well combined, then stir in carrot, walnut and pineapple mix.
Line cupcake tins with liners and spoon in batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
Frosting: In a stand mixer, combine butter, sugar, lemon juice and zest and vanilla and whip until light and fluffy, about 4 minutes.
Makes 24 cupcakes.
Tip: This recipe works well as a cake. Pour batter into a round 2.5 l (10-inch) cake pan and place in a 180 C (350 F) oven for 1 hour or until cake tester inserted into the centre comes out clean. Transfer to a rack; let cool and cover with frosting (same amount as used for the cupcakes).
Optional Easter Garnish
2 large pieces shredded wheat
45 ml (3 tbsp) golden corn syrup
15 ml (1 tbsp) butter
125 g (4 oz) marzipan or almond paste
30 ml (3 tbsp) ground walnuts
Food colouring
Into a bowl, break shredded wheat into small pieces and set aside.
In a small pan over low heat, add syrup and butter. Cook until butter is melted. Pour into shredded wheat and mix to coat. Let cool until warm enough to form into 2.5 cm (1-inch) nests.
Knead marzipan with ground walnuts until well mixed. Divide marzipan into three parts and add desired food colouring. Form into small eggs in nest and place gently atop cupcakes.
Source: California Walnuts, walnutinfo.com