CARROT AND NUT CUPCAKES WITH CREAM CHEESE FROSTING
Carrot and nut cupcakes with fluffy creamed cheese frosting 🧁 of course I only use Selma Alberts recipe as it’s just perfect.
*Note to be added to this recipe for cupcakes – Link at the bottom:
From her recipe I get 24 cupcakes plus 1 small loaf. I baked cupcakes for 35 mins and the loaf for 45 mins. Do NOT be tempted to fill the cupcake casings by more than half with the batter. The batter has baking powder as well as bicarbonate of soda so it will rise to the rim of the paper casing. That’s why I’m able to bake an extra small loaf from the balance of batter.
- Frosting:
- 250 g room temperaure butter or white Wooden Spoon (I used Wooden Spoon today to test it)
- 4 cups icing sugar, sifted
- 150 g Lancewood full fat cream cheese plain (silver box with white tub inside) room temperature
- 1 tablespoon lemon juice
- 10 ml vanilla essence
Beat the butter with Kenwood flexible beater or a spatula until light and fluffy.
Add the icing sugar and vanilla and beat until all sugar incorporated and its smooth and light.
Add the cream cheese and lemon juice and beat until smooth and fluffy.
I saw this method on another page and it works well. I think it was Sanet Groenewald’s recipe.
https://yourrecipeblog.com/recipes/selmas-moist-carrot-cake/
Recipe notes and photo: Elsabie Templeton
