EASTER CARROT CUPCAKES

NEIL CORDER (c) 

Easter preparations are well and truly on the way here in 1 Rose Lane. I even got my gorgeous looking shoulder of lamb from Eastvale Farm this afternoon, in readiness for Easter Sunday paschal lamb, although I've not decided on how to cook it yet.

I'm not really a baker (being married to one) but I do enjoy afternoon tea with all the trimmings. Memories again from childhood Winter Sunday afternoons in front of the fire: Hot ("proper") crumpets and sandwiches ("savoury before sweet") and usually a Victoria Sponge or a Madeira cake.  My favourite teas were after we'd been foraging for Pine Ring mushrooms in the damp Tokai forests, which we would eat with our crumpets, dripping in butter.

This past Sunday afternoon we had friends over for our 'first' tea and to celebrate I made carrot cake cupcakes - more a mini cake if you will, but still deliciously moist, perfect with the cream cheese frosting.

Despite wanting to be a serious foody blog and also vouching to give up Martha Stewart for life, I cannot resist the cute little marzipan carrots. They just scream Easter, don't they?

NEIL CORDER (c)

Carrot Cake Cupcakes

Oven 350 F/180 C

Ingredients

2 cups plain flour

2 cups sugar

1 teaspoon baking soda

2 teaspoon cinnamon

1/4 teaspoon salt

3 cups grated carrots

1 1/2 cups sunflower (or canola) oil

4 large eggs

Method

1. Mix all the dry ingredients together
2. Add the oil to the dry mixture, stir in well
3. Add the carrots
4. Add the beaten eggs one at a time
5. Spoon into cupcake papers filling 3/4 way up
6. Bake for 35 to 45 minutes

Cream Cheese Icing: Beat together 125g smooth cream cheese, 100g butter and 450g icing sugar.

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