vegan carrot cupcakes

Vegan Carrot Cupcakes

15 Mins     20 Mins     Medium     5

These light spiced carrot cupcakes are topped with zesty orange buttercream and finished with homemade candied orange peel.

Makes 12

Ingredients:

cupcakes

  • 250g self-raising flour
  • 175g light brown sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • grated zest of 1 orange
  • 250ml unsweetened non-dairy milk
  • 150ml light oil
  • 1 large carrot (200g) grated

orange buttercream

  • 250g icing sugar, sifted
  • 100g vegan butter, room temperature
  • grated zest of 1 orange
  • 1 tsp vanilla extract
  • 2-3 tbsp orange juice

candied orange peel

  • 1 orange
  • 3 tbsp water, plus extra
  • 2 tbsp caster sugar

Instructions:

  • Preheat the oven to 180C/360F fan, and line a 12 hole muffin tray with muffin cases.
  • In a large bowl, add the flour, light brown sugar, bicarbonate of soda, ground cinnamon, ground mixed spice and orange zest and mix together.
  • Pour in the milk and oil and mix until combined. Then fold in the grated carrot.
  • Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Once baked, remove from the tray and leave to cool on a wire rack.
  • To make the orange buttercream, start by beating the butter with a mixer or hand held mixer for a few minutes until fluffy. Then add in 125g of icing sugar and beat for a few more minutes. Finally, add the remaining 125g of icing sugar along with the vanilla extract and 1 tablespoon of orange juice and mix for another few minutes. Add more orange juice a tablespoon at a time if the buttercream looks stiff.
  • To make the candied orange peel, peel off the orange skin top to bottom being careful to leave the white part on the orange. Slice the pieces into thin strips and place in a saucepan with enough water to cover them. Bring to a boil, then simmer for around 10 minutes, topping up the water if necessary to keep the peel covered. Drain the peel and return to the pan with 3 tablespoons of water and the sugar. Simmer on low until the water reduces to a syrup and coats the peel. Tip onto a plate to cool.
  • Once the cupcakes are cool, pipe or spoon the orange buttercream over the top and finish with a few strands of candied orange peel.
Store in an airtight container for up to 4 days or freeze for up to 2 months
carrot orange cupcakes

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