Sunday, 24 April 2011

Carrot and Walnut Muffins with Buttercream Icing

As a cook who rarely bakes I'm always on the lookout for foolproof recipes, and this recipe is pretty foolproof. Damn quick too. Aromatic, easy to assemble and not too sweet. You can tinker about with the spices, obviously, but the cinnamon/nutmeg/cocoa seems to work well.

This recipe will make 6 good size muffins with a light, fluffy texture.

Preheat oven to 180C. Line muffin tray with muffin cases.

100g caster sugar
50g dark muscavado sugar
100g sunflower oil
2 eggs
150g grated carrot
75g walnuts, chopped roughly and lightly dusted with flour
120g self raising flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp cocoa powder

Mix sugar, oil and eggs until smooth. Add grated carrot and chopped nuts - dust your nuts with flour to prevent them from sinking to the bottom of the cake batter. 

Put flour, baking powder, spices and cocoa into a separate bowl and whisk to combine and add air. Add to the wet ingredients. 

Fill muffin cases about two thirds full. Bake for 20-25 minutes, or until a skewer comes out clean.

For the buttercream icing:
150g icing sugar
75g butter (room temp)
1-2 tbsp creme fraiche
1/2 tsp vanilla extract

Combine until creamy and smooth. 

Top your muffins generously with buttercream and decorate as desired. 



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