Ruby Carrot & Pecan Cupcakes with Cream Cheese Icing

Feel inspired by Dan Lepards amazing carrot & pecan cupcakes for your Cupcake Day…make sure you bake one for yourself too!

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To prep
20 mins

To cook
20-25 mins

Level
Easy

Servings
4

Ingredients

Ruby Carrot & Pecan Cupcakes with Cream Cheese Icing

Ruby Carrot & Pecan Cupcakes
60 grams butter
¼ teaspoon cinnamon
⅛ teaspoon cloves
⅛ teaspoon nutmeg
1 piece peeled grated turmeric, 2cm
35 grams peeled grated carrot
100 grams caster sugar
1 RSPCA Approved egg (60 grams)
15 grams chopped pecans
75 grams plain flour
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda

Cream Cheese Icing
50 grams icing sugar
20 grams condensed milk
75 grams unsalted butter, softened
¼ tsp ground turmeric
1 teaspoon vanilla or orange extract
50 grams icing sugar
25 millilitres double cream
50 grams cream cheese

Directions

Ruby Carrot & Pecan Cupcakes with Cream Cheese Icing

For the cupcakes

  1. Preheat the oven to 160°C fan forced. Line four pockets of a muffin tray with paper cases.
  2. Melt the butter in a saucepan then remove from the heat and stir in the spices, turmeric, carrot and sugar.
  3. Beat in the egg then stir in the flour, baking powder and bicarbonate of soda.
  4. Spoon mixture into the cases evenly and bake for 20-25 minutes until risen and set.

For the icing

  1. Combine icing sugar, condensed milk, butter, turmeric and vanilla extract. Beat together.
  2. In a separate bowl, beat icing sugar, cream and cream cheese.
  3. Combine both in one bowl and whisk until light and fluffy.
  4. Pipe onto the cupcakes to serve.

See what our chef says

Truly we don’t deserve the love and loyalty dogs show us people. Every day we feel so lucky to have Bruno our rescued Staffordshire Bull Terrier in our life, so I’m very pleased to have this chance to support the work of the RSPCA NSW.
– Dan Lepard