Carrot and Walnut Cupcakes



Moist, light and delicious cupcake

Cake tins needed

2 x 12-hole cupcake trays lined with paper cases

For the cake

2 cups granulated sugar

2½ cups plain flour

1⅓ cups vegetable oil

3 extra-large eggs

1 tsp pure vanilla essence

1 tbsp plain flour (to toss walnuts and sultanas in)

2 tsps ground cinnamon

2 tsps bicarbonate of soda

1½ tsps salt

1 cup sultanas

1 cup chopped walnuts

450g grated carrots

For the topping and filling

500g Mascarpone cream cheese

125g cold Philadelphia full fat cream cheese

50g softened unsalted butter

500g icing sugar

6tsp vanilla essence

50g chopped walnuts

Method

Preheat the oven to 170°C.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
Add the vanilla.  

In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda and salt.

Add the dry ingredients to the wet ingredients.

Toss the raisins and walnuts with 1 tablespoon flour - this will stop raisins sinking to the bottom.
Fold in the carrots.

Add to the batter and mix well.

Divide the batter between 24 cupcake cases.
Bake for 25 minutes or until a toothpick comes out clean.
Allow the cakes to cool for 5  minutes in the trays and then transfer to a wire rack.

For the frosting

Beat the icing sugar and butter together in a mixer with paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Add vanilla extract.

Add Mascarpone and Philadelphia in one go and beat until it is completely incorporated.

Turn the mixer up to medium-­high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Fold in chopped walnuts.

Transfer the frosting to piping bag with star nozzle and decorate the cupcake when completely cooled.