HELLO OCTOBER AND WELCOME FALL!!! This gorgeous time of year has arrived and it truly is one of my favorite months of the year in the US. The temperature finally starts to drop a little after a long hot summer in the desert and the sheer beauty of the changing landscape at this time of year is just stunning. Added bonus...it is the month of Halloween! What's not to love? Also, it is baking time for sugar and spice and all things exceptionally yummy. Which brings me to my next recipe and a personal favorite of mine.
Carrot Cake Cupcakes ............ be still my beating heart!
I originally starting baking these in Australia, the original recipe is from an Aussie Baker who inspired my love of baking. I have tried and tested many baking recipes over the years, but when it comes to her Carrot Cake, it is still the one I come back to every time. I have added my own Kwirky twist as an option to add to this base recipe, so if you have the time and want to impress, it will really take it to the next level of mouth watering deliciousness!
Now, in some strange and cruel twist of fate, this baker is generally not a massive fan of eating cake and cookies...I love to bake it, I love to decorate it...then it pretty much ends there. However, there are a few exceptions to this particular rule, one of them being...Carrot Cake with Brown Sugar Cream Cheese Frosting! These taste sensations CANNOT stay in my house....so to avoid me going at them like I'm trying to win a pie eating contest at the local fair, they get shipped out of here as fast as they are baked.
These particular little morsels of goodness are great for school lunches or if you are having friends coming over for afternoon coffee (or wine!). They will keep for 2 days or you can freeze for up to 2 months. I find with this recipe, that it is best when I get all the ingredients together first, as opposed to doing it on the fly!
Carrot Cake Cupcakes (Makes 24)
4 cups self-raising flour
2 teaspoons bicarbonate soda
1 teaspoon ground cinnamon
2 cups of vegetable oil
2 & 2/3 cups cups soft brown sugar
6 eggs
5 cups peeled grated carrot, firmly packed
2 cups of walnuts
1 cup Raisins (Sultanas)
zest of 2 oranges
zest of 2 lemons
Preheat your oven to 180c or 356F.
In one bowl, sift together the self-raising flour, bicarbonate soda and cinnamon.
In a separate bowl, beat the vegetable oil, brown sugar and eggs on a medium speed, beat until it looks nice and creamy.
On a low speed, add the grated carrot, chopped walnuts, sultanas, orange and lemon zest, beat until combined.
On a low speed, add the dry ingredients and again, beat until combined. Often I will just beat for a minute so the ingredients just combine, then I will hand fold the mixture until I feel like it is fully mixed in well. By doing this step you reduce the chance of you over-beating the mixture and coming out with tough cakes!
Bake for 20 minutes, test that they are cooked by poking with a skewer, let them cool, then your work here is done!
Optional Kwirky Kitchen Twist....
When the occasion calls for it and I have the time, I like to take the standard cupcakes up a level to fancy shmancy cupcakes. Yes, that is a technical baking term!
I make the compote ahead of time, it is super simple and a great way to use peaches when they are ripe and aren't going to be eaten in time. Best thing about this, is you can jar any left over compote and use it as a yummy topping on pancakes, toast, porridge...the list goes on and the options are endless.
Peach Compote Filling
6 very ripe peaches (skinned)
1 cup of soft brown sugar
Pinch of cinnamon (to taste, so add some more if you so desire)
1/2 cup of water
Optional, but my favorite! A splash of Balsamic Vinegar, I find this really enhances the peach flavor and just makes it even yummier!
Combine all ingredients in a saucepan and bring to the boil. Once boiling, turn down the heat to medium to low so it is just simmering away and reducing nicely!
Stir occasionally and when it is lovely and syrupy in texture and tastes amazing...set aside to cool. Side note, try not to burn your tongue during tasting, have been told by "a friend" this can happen! đ
Put a hole in the middle of your cupcakes, I often use an extra large circle piping tip, if you don't have one a spoon will do, and fill with lovely homemade compote.
Brown Sugar Cream Cheese Frosting
Yes, you heard me correctly! Brown. Sugar. Cream. Cheese. Frosting!! Seriously, to die for and makes for a nice but subtle little change for the Fall from the standard cream cheese frosting.
125 grams softened unsalted butter
400 grams softened cream cheese
1 & 1/2 teaspoons vanilla extract
6 cups of confectioners sugar (icing sugar)
2 cups of soft brown sugar
Cream the butter until is lightens in color to a light yellow. Add the cream cheese, vanilla and 1/2 the confectioners (icing) sugar. Mix the ingredients until fluffy, then add the remaining confectioners (icing) sugar and the brown sugar and mix well until smooth and creamy.
How to test your icing: You will know if your icing is ready by tasting and biting down on the mixture, if there is any grittiness to the texture keep beating.
Once frosting is ready, fill your piping bag and swirl away!
Now sit down with your beverage of choice and ENJOY!
Where style and flair, meet good taste!
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