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Cardamom carrot cupcakes


Makes: 12
timePrep time: 40 mins
timeTotal time:
Cardamom carrot cupcakes
Recipe photograph by Kris Kirkham.

Cardamom carrot cupcakes


Makes: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
378Kcal
Fat
21gr
Saturates
7gr
Carbs
42gr
Sugars
38gr
Fibre
2gr
Protein
7gr
Salt
0.5gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

  • finely grated zest and 3 tsp juice from 1 lemon
  • finely grated zest and 3 tsp juice from 1 small orange
  • 1 large carrot (about 200g)
  • 50g plain flour
  • 1 tsp baking powder
  • crushed seeds of 30 cardamom pods
  • 1 x 200g bag ground almonds
  • 4 medium eggs, separated
  • 150g caster sugar
  • 1 x 180g pack full-fat Philadelphia cream cheese
  • 100g icing sugar, sifted
  • 25g butter, melted and cooled but still liquid
For the candied orange
  • 2 large oranges
  • 75g granulated sugar, plus extra for rolling

Step by step

Get ahead
These cupcakes are best made in advance (the flavour improves and they become more moist on chilling). They will keep, ready-iced, for several days in the fridge. The uniced cakes also freeze well.
  1. First, make the candied orange. Remove the zest from 2 large oranges using a zester (not a grater), leaving them in long strands. Melt the 75g sugar in 75ml water in a small saucepan, then bring to the boil. Add the zest and boil for 10 minutes. Drain and immediately toss the zest in granulated sugar. Cool on baking paper.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Arrange 12 paper cases in a muffin tray.
  3. Place the lemon and orange zest in a mixing bowl. Add 2 teaspoons of lemon juice and 2 teaspoons of orange juice to the bowl. Reserve the rest for the icing. Peel and finely grate the carrot and add it to the bowl.
  4. Sift the flour, baking powder and a pinch of salt into another bowl. Mix half of the crushed cardamom seeds into the flour with the ground almonds.
  5. Place the egg whites in a large dry bowl. Whisk until they form soft peaks. Then gradually whisk in the caster sugar, until you have a glossy, floppy meringue.
  6. Lightly beat the egg yolks, then fold them into the egg whites with a metal spoon, followed by one-third of the almond flour mixture, then one-third of the carrot mix. Repeat until all the ingredients are folded into the meringue.
  7. Spoon into the paper muffin cases. Bake for about 25 minutes.
  8. Cool on a wire rack. Once cool, put on a plate, cover and chill for at least 2 hours. This firms the cakes up and makes them more moist.
  9. For the cream cheese icing, beat together the cream cheese, icing sugar, remaining ground cardamom seeds and remaining lemon and orange juice. Then beat in the cooled melted butter. Spread a swirl of icing on each cake and chill the cakes again for an hour. Decorate with the candied orange to serve.

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