Food, Recipes

Carrot-coconut cupcakes with honey cream cheese icing

So when my sister was in London not so long ago, she bought me this beaut Peyton & Byrne book called ‘British Baking’. You can also buy the book on Amazon. She knows me well! This book really made my day. Thanks Jo.

Decided to try a new recipe out the book yesterday. As you can tell, I was in a cooking
and baking frenzy. Loved it. Stayed at home all day, preparing, cooking and eating.

Thanks for helping Julz!

Recipe: see below

Carrot-coconut fairy cakes
by Peyton & Byrne

Makes: 12 fairy cakes (although, when I made these, I managed to get 24 out of the mix)
Prep time: 20 mins
Cooking time: 15 mins

250g carrots, peeled and grated
75g dessicated coconut
180ml vegetable oil
175g caster sugar
2 eggs
1 tsp pure vanilla extract
60g natural yoghurt
300g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon

Preheat the oven to 170˚C / gas 3 and line a 12-hole muffin tin with baking cases.

Put the grated carrots into a large mixing bowl. Add the coconut, vegetable oil,
sugar and the eggs and stir everything together with a wooden spoon. Stir in the
vanilla and yoghurt and mix again. In a separate bowl, sift together plain flour,
bicarbonate of soda, baking powder and cinnamon and stir into the carrot
mixture, mixing until just incorporated.

Use an ice-cream scoop or a large soup spoon to fill the cake cases about
three-quarters full with the mixture. Bake the cakes for 15 minutes or until
they are springy to the touch. Remove from the oven and let them cool for
5 minutes in the tin, then invert the tin onto a cooling rack, to release the
cakes. Turn the cakes right-side up to cool.

Make the honey cream cheese icing (see recipe below). Spoon the icing into
a piping bag fitted with a star tip and pipe swirls onto the cupcakes, or just
spread the icing on the cakes with a palette knife. The cakes will keen in an
airtight container for 2-3 days.

Honey cream cheese icing
by Peyton & Byrne

Makes: 800g
Prep time: 15 mins

500g icing sugar*
100g unsalted butter, softened
200g cream cheese, softened
1 tbsp mild honey*, such as heather or lavender, plus extra for drizzling

Sift the icing sugar into a bowl. Do this twice, then set aside.

In a bowl, beat the butter until smooth and creamy ideally using an electric
mixer. Add the cream cheese and beat for another minute on high speed.
Now add a third of the sifted icing sugar and mix well on a low speed.
Add the rest of the icing sugar and mix again.

Finally, add the honey and beat until you have a creamy texture.
Chill until needed. When spread as a topping, drizzle a little honey over it.

*Maybe ease up on the icing sugar and add more cream cheese.

*Please make sure you don’t use normal honey – it made the icing FAR too sweet!


4 thoughts on “Carrot-coconut cupcakes with honey cream cheese icing

  1. Yum! I could do with one of these right now.

    Loving the blog Caro. Actually, loving it so much that you’ve inspired me to buy this book to add to my ( unnecessarily large ) cookbook collection. It should arrive today… I can’t wait.


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