Carrot Cake Cupcakes with Whipped Meringue Frosting Recipe
Delight in the sweet and moist carrot cake cupcakes topped with light whipped meringue frosting, a confectionery carrot, and a touch of golden biscuit crumble. Perfect for a spring celebration or as a treat to brighten your day.
medium
01:30
6
METHOD
Step 1.
Preheat your oven to 175°C and line a cupcake tin with paper liners.Step 2.
In a large mixing bowl, combine 175g of self-raising flour, 1 tsp of baking powder, 1 tsp of ground cinnamon, and a pinch of salt. Set aside.Step 3.
In another bowl, whisk together 150ml of vegetable oil, 100g of caster sugar, and 50g of brown sugar until smooth.Step 4.
Beat in 2 large eggs, one at a time, into the oil and sugar mixture, ensuring each is well incorporated.Step 5.
Stir in 150g of grated carrots and 50g of chopped walnuts into the wet ingredients.Step 6.
Gradually fold the dry ingredients into the wet mixture until just combined.Step 7.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.Step 8.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.Step 9.
For the frosting, whisk 3 large egg whites and 150g of caster sugar over a bain-marie until the sugar dissolves and the mixture is warm to the touch.Step 10.
Remove from heat and continue whisking until stiff peaks form and the meringue has cooled, about 5-7 minutes.Step 11.
Pipe or spread the meringue frosting onto each cooled cupcake.Step 12.
Top each cupcake with a confectionery carrot and a dusting of crushed ginger biscuits.Step 13.
Serve immediately or store in an airtight container for up to 2 days.
INGREDIENTS
175 gSelf-raising flour
1 tspBaking powder
1 tspGround cinnamon
1 pinchSalt
150 mlVegetable oil
250 gCaster sugar
50 gBrown sugar
2 Large eggs
150 gGrated carrots
50 gChopped walnuts
3 Egg whites
6 Confectionery carrots
6 tbspCrushed ginger biscuits
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