I always buy carrots in half kilos ready-packaged in the supermarket. Sometimes, we couldn’t finish the pack. This time, to use up all the carrots, I baked this lovely orange and carrot cupcake with yoghurt icing. So good, and best of all, something we can have for breakfast (Well, “we” here may just refer to us Teambudu… but if you can have a muffin for breakfast, why not this cupcake, right?
Looking good fresh out of the oven!
Lovely fluffy orange yoghurt icing on top with a fondant carrot. I’m not good at using fondants, but gimme some credit for effort here, okay?
The cake was moist with a lovely crumb. I’m happy with the outcome.
Now, for the recipe!
For the cake:
75g white sugar/ vanilla sugar
75g brown sugar (my brown sugar was very dark, that is why I mixed with white sugar to make it lighter)
100g cake flour
100g all purpose flour
150g carrots, grated
1 – 1 1/2 orange zest
3 tbsp orange juice
1 tsp cinnamon powder
1 tsp baking powder
1/4 baking soda
150ml vegetable oil
1. Preheat oven to 180 celcius. Beat the sugar and eggs until light and fluffy.
2. Sift the flour, baking soda and baking powder together.
3. Add the flour mix into the egg mixture in 3 batches, alternating with the vegetable oil. Mix well after each addition (but don’t beat the heck out of it).
4. add the cinnamon, carrot, orange zest and juice. Mix with a spatula to combine.
5. Divide the batter into 12 cupcake liners in a cupcake pan. Bake for 15 to 20 minutes. Test to doneness by inserting a skewer into the middle of the cake. It is done with the skewer comes out clean.
For the orange yoghurt icing:
100 ml of greek strained yoghurt
100 g of unsalted butter, slightly soften
100 g of icing sugar
Zest of half or 1 orange
Beat unsalted butter with the icing sugar until smooth. Add in the yoghurt in three batches, blending the yoghurt into the mixture well each time. Blend in the orange zest. Chill slightly to firm up the icing and there you have it.