Carrot, Coconut & Spelt Cupcakes

5 from 1 vote

Carrot, Coconut & Spelt Cupcakes

These Carrot, Coconut & Spelt Cupcakes are a great twist on classic carrot cake. Topped with a just-sweet blend of Mascarpone & Cream they are cupcake perfection.

Prep Time30

Cook Time25

Total Time55

Course: Baking, Cake

Cuisine: Worldwide

Diet: Vegetarian

Servings: Cupcakes

Calories: 389kcal

Author: Jane Coupland

Ingredients

For the cupcakes

125 ml/ ½cup + 1tsp Sunflower oil
200 g/ 7oz White spelt flour or plain (all purpose) flour
200 g/ 7oz Light muscovado sugar
2 Large eggs
1 Orange - zest from it all and the juice from half
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
1 teaspoon Baking powder
¾ teaspoon Bicarbonate of soda
Pinch of salt
¼ teaspoon Vanilla extract
150 g/ 5oz Carrots (peeled and coarsely grated)
60 g/ 2 ½ oz Pecan nuts (finely chopped)
60 g/ 2 ½ oz Raisins (optional)
60 g/ 2 ½ oz Dessicated coconut
60 ml/ 4 tablespoon Buttermilk

For the frosting

250 g/ 9ox Mascarpone cheese
75 g/ 3oz Icing (confectionary) sugar
250 ml/ 1 cup Double cream
Toasted coconut or novelty edible carrots

Instructions

Make the cupcakes

Preheat the oven to 170°C/ 325°F/ GM 3 and line the cupcake baking tins with 16 paper cupcake cases in the cavities
Begin by sieving the flour, spices, baking powder, bicarbonate of soda and salt into a medium bowl
Next mix the vanilla extract and orange juice into the buttermilk
Now you're ready to start mixing. Using electric beaters on a medium speed, combine the sugar with the oil until it is well combined and has lightened in colour (this should take 2-3 minutes)
Break in an egg and mix well. Then add the second egg and mix again
With a metal spoon, stir in half of the flour mix, then stir in the buttermilk mixture. Add the remaining flour mix and stir again until thoroughly combined
Add the orange zest, grated carrots, nuts, raisins and coconut and gentle fold through until evenly distributed
Share the batter between the paper cases, filling each one around ⅔ full. Bake for 20-25 minutes until risen and golden. They are ready when the sponge bounces back when lightly pressed
Remove from the baking tin and allow to cool completely on a wire rack

Decorating

Once the cupcakes are cool make the frosting: using the lowest setting on your electric beaters, mix the icing sugar with the mascarpone, until just combined. Pour in the cream and beat, on low-medium, until thoroughly incorporated and the frosting has thickened to a spreadable consistency
Spread around 1 tablespoon of frosting onto each cupcake and top with either toasted coconut or a novelty edible carrot for that retro carrot cake look

Notes

Do remember that once these cupcakes have been topped with the frosting they will need to be stored in the fridge. Just bring out 30-45 minutes before serving to allow them to come to room temperature. Alternatively, the frosting can be kept chilled and the actual cakes stored separately until you are ready to decorate and serve them.

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