Carrot and Cardamom Cupcakes.

The lovely Miss K turns 24 this weekend, so what better excuse to get my bake on and, more to the point, use some of the cardamom pods which I bought on a whim many weeks ago!

The result was a wonderfully moist cupcake which received a dozen thumbs up, a success if ever I’ve seen one!

1. Combine oil, grated carrot, zest of an orange, crushed cardamom seeds, brown sugar and ginger in a bowl.

2. Sieve in the self-raising flour and beat to form a consistent batter.

3. Distribute into 12 cupcake cases and bake at 180°C [20mins] until a knife is removed clean.

4. Allow to cool.

5. Beat together the cream cheese,  icing sugar, zest of an orange and freshly squeezed lemon juice.

6. Drizzle the cream cheese topping over the cupcakes and enjoy!

Adapted from The Magenta Cupcakes Blog.

100g Soft Brown Sugar
160ml Vegetable oil
2 eggs
zest of 1 orange
7 Cardamom pods [crushed seeds of]
1tsp ginger
200g Self-raising flour
1 large carrot [grated]
1handful Mixed nuts [chopped]

200g Cream-cheese
zest of 1 orange
1 tsp of squeezed lemon juice
90g Icing sugar.


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