CARROT Cupcakes, an exclusive recipe created for LFWDaily readers by furry fashion bunny Fifi Lapin
Makes: 18-20
For the cakes…
2 large eggs
175g soft brown sugar
150ml sunflower oil
200g self-raising flour
3 tsp mixed spice
2 medium carrots, coarsely grated
1 tsp vanilla extract
Finely grated zest of 1 orange
1. Preheat the oven to 180°C, gas mark 4 and put 18-20 fairy cake cases in a bun tin.
2. Beat the eggs, oil and sugar in a large bowl with an electric whisk for about 3 minutes until light and fluffy.
3. Sift the flour into the bowl and using a large metal spoon gently fold with the grated carrot, mixed spice, vanilla extract and orange zest, until all the ingredients are combined.
4. Divide the mixture between the cake cases and place in the oven for 18-20 minutes until well risen and golden brown. Place on a cooling rack.
For the frosting…
250g full fat soft cheese
50g icing sugar
Beat together the soft cheese and icing sugar until smooth. It’s a good idea to chill the icing in the fridge while the cakes cool completely. I like to use a piping bag to ice the cakes Magnolia Bakery style but if you haven’t got one you can simply smooth it over with a flat knife.
Fifi Lapin’s What Shall I Wear Today? Style Secrets of a Furry Fashionista has published just in time for London Fashion Week [Sceptre, £12.99].
Fifi-lapin.blogspot.com
And now for the sprinkles…
