STEPS
INGREDIENTS
Weigh out the oil, sugar, golden syrup and gather your 4 eggs
Add the oil, sugar, golden syrup and eggs to a mixing bowl
Weight out the flour, spices and bicarbonate of soda
Grate your carrots and weigh coconut
Mix the oil, sugar, golden syrup and eggs together for about a minute
Add the flour and spices and mix on high speed for about a minute
Add the grated carrot and coconut to the cake mix and mix gently for about 20 seconds till just combined.
Using an ice cream scoop line a muffin tin with cupcake cases 2/3 full
Bake on 180c/350f or Gas 4 for approx 22 minutes, check after 20 minutes to see how they are getting on
Make your butter cream with 250g unsalted butter and 250g icing sugar, add the juice and rind of a lemon & orange, add to buttercream and then beat, add a little hot water and continue to beat
When cakes are cool pipe on your buttercream and eat #yum
- 300.0ml Sunflower oil
- 225.0g Soft brown sugar
- 175.0g Golden syrup
- 350.0g Self raising flour
- 2.0tsp Cinnamon
- 1.0tsp ground cloves
- 1.0tsp Ground ginger
- 1.0tsp Bicarbonate soda
- 225.0g Grated Carrots
- 30.0g Desiccated coconut
- 100.0g unsalted butter
- 100.0g icing sugar
- 1.0 Zest and rind orange
- 1.0 Zest and rind of a orange
- 4.0 Medium eggs
Cupkakery Cupcakes
Hi my name is Yvonne and i make celebration cakes and dessert style cupcakes, based in Birmingham uk, you can also find me on facebook.com/Cupkakery
Birmingham, West Midlands, UK
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