Ingredients:
For the batter:
- 2 cups Plain flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 ½ cups finely chopped ground walnuts
- 1 ½ cups caster sugar
- 4 eggs
- 300ml sunflower oil/vegetable oil
- 3 cups finely grated carrots
For the icing:
- 200 g soft unsalted butter
- 450 g sifted icing sugar
- 3 tbsp whole milk
- ¼ tsp vanilla extract
For the decoration:
- Finely chopped ground walnuts
- 12 whole ground walnuts.
Method:
For the batter:
- In a large bowl, Sieve together the plain flour, salt, baking soda, cinnamon and baking powder.
- Then add the finely chopped ground walnuts and mix.
- In another large bowl, Beat together the caster sugar and eggs for 2-3 minutes.
- Then add the oil and mix until fully combined.
- Add the grated carrots and mix for 60 seconds.
- Put the batter into a jug and pour into cupcake cases.
- Put in the oven for 20-24 minutes at 180’c.
For the icing:
- Beat the butter for 5 minutes until pale and fluffy
- Add the sifted icing sugar in 2 parts mixing well in between each one.
- In a separate container, mix the milk and vanilla then add into icing. Mix until fully combined.
For the decoration:
- Pipe the icing onto the cupcakes when they have cooled down.
- Add finely chopped walnuts.
- Place a whole walnut at the top for decoration (optional)