Carrot & Walnut Cupcakes

Cupcakes are one of my favourite things to bake, perhaps because I am so used to baking them, that now I feel like I have really perfected my technique to a perfect sponge and some great icing flavours. I am always trying different cupcake combos. There is something very heart warming about carrot cakes, they remind me of my Grandmother; her two specialities we're walnut cake and a carrot cake. I can homestly say I have never tasted a cake which could level with hers, they were truly remarkable. I came up with this recipe as a tribute to her and those fantastic masterpieces, as a little girl my Grandmother very often had cakes at the ready, every day, on beautiful cake stands waiting to be devoured by her impatient grandchildren, I would often have a slice of both in a bowl with a demure pouring of single cream and it was delectable! These cupcakes were enjoyable to create as well as eat, and more importantly a sweet, sweet homage.

Carrot & Walnut Cupcakes

Makes 18

125g self raising flour

100g brown sugar 

2 eggs

125softened butter

1/2 tsp baking powder

1 tbsp honey

1 tsp. Cinnamon

1 medium carrot, grated

100g walnuts, pullumed into small pices

200g Icing Sugar

150g Soft cheese

100g Mascapone Cheese

• Preheat the oven to 195oc and prepare your muffin trays with cupcake cases, I use a 12 and a 6 as this recipe makes 18.
• In a large mixing bowl cream the butter and the sugar together, once light and fluffy add the honey, cinnamon, grated carrot and walnuts. 
• Set to one side and in another bowl whisk the 2 eggs.
• Sift the flour into the mixing bowl gradually, this will produce a very stiff batter. Add the baking soda and then start to add the whisked eggs gradually and a soft and fluffy batter will start to form. 
• Spoon 1 tbsp. of cake mixture into each cupcake case and once the mixture has been delved out pop into the oven for 15 minutes until golden.
• In a bowl combine the cream cheese and Mascapone until smooth, then sift in the sugar. Place in the fridge until you're ready to decorate.
• Once the cakes are cool using a rose head and a piping bag, pipe the icing into the cupcakes and to decorate, i decorate with a walnut and a drizzle of honey!