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Thursday, 29 March 2012

Billington’s Easter Carrot Cupcakes

This Easter Billington’s have been working with Bea from Bea’s of Bloomsbury and have created a delicious recipe for Billington’s Easter Carrot Cupcakes.

The cupcakes are topped with a gorgeous cream cheese icing and a yellow marshmallow chick and are full of quality ingredients including cinnamon, desiccated coconut and pineapple, as well as Billington’s Unrefined Light Muscovado Sugar.  Using this natural, unrefined sugar makes all the difference to home baking. The recipe makes 26 cakes and they are perfect for family get togethers over the Easter break.

Billingtons have  kindly given me permission to publish the recipe, and here it is:


Billington’s Easter Carrot Cupcakes

375g Billington’s Light Brown Muscovado Sugar

360g Vegetable oil

1 tsp Nielsen-Massey vanilla essence

5 Medium  free range eggs

375g Allinson plain flour

2 tsps Baking powder

1 tsp Sodium bicarbonate

1 tsp Cinnamon

1/2 tsp Ground nutmeg

1 tsp Salt

430g Grated carrot

120g Coarsely chopped pecans

75g Desiccated coconut

75g Canned pineapple, pressed and drained thoroughly

Equipment:

3 x 12 Cup American sized muffin tins

26 paper muffin cases

Golden Cream Cheese Icing:

150g Cream cheese

150g Softened, unsalted butter

220g Billington’s Golden Icing Sugar

1 teaspoon Nielsen-Massey vanilla essence

Method:

1. Preheat oven to 175C

2. In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt.

3. In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.

4. Add wet mixture to dry ingredients and beat well.

5. Add carrots, pecans, coconut and pineapple, and stir until combined.

6. Line 12 cup American sized muffin tins with paper cases. Fill each cupcake line 3/4 of the way with the batter.

7. Bake 22-25 minutes, rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer, if it comes out clean with no wet batter, remove from oven - otherwise let cook for another 5 minutes.

8. Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.

Golden Cream Cheese Icing:

1. Beat cream cheese and butter well until smooth with an electric mixer.

2. Add Billington’s Golden Icing Sugar into 4 parts until well combined.

3. Stir in the vanilla essence.



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