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Categories:
vegetable oil sugar eggs flour baking soda ground cinnamon ground cloves carrots cream cheese powdered sugar orange zest orange juice fondant orange
Viewed: 50 - Published at: 4 years agoIngredients
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3 None eggs, at room temperature
- 1/2 cup self-rising flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 None carrots, peeled, grated
- 1/2 lb cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 1 tbsp orange zest
- 2 tbsp orange juice
- 3.5 oz fondant
- None None orange and green food coloring
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Beat oil, sugar and eggs until light and creamy. Fold in flour, baking soda and spices until just combined. Add carrots. Distribute between liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Beat cream cheese, powdered sugar, orange zest and orange juice until light and creamy. Spread over cooled cupcakes.
- Knead 2/3 of the fondant with a few drops of orange food coloring. Shape into carrots. Knead remaining fondant with green food coloring, shape into leaves and attach to carrots. Let dry then use to decorate cupcakes.
