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CUPCAKES
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250 g Butter
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20 g Dark Brown Sugar
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180 g castor sugar
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2 eggs
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Vanilla
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280 g flour
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90 g oats
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50 g desiccated coconut
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2,5 ml Bicarbonate of Soda
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2,5 ml baking powder
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5 ml ground cinnamon
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2,5 ml salt
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180 g finely grated carrots
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80 g sultanas/soaked in orange juice for 30 minutes/drained
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1 Orange, Zested
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FROSTING
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200 g full fat cream cheese
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100 g Butter
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120 g icing sugar
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Vanilla seeds and orange zest
Makes +-24 cookies.
- Preheat the oven to 170°C.
- Line 2 baking trays with baking paper and set aside.
- In a large bowl, cream the butter, Demerara sugar and castor sugar until light and fluffy.
- Add the eggs and vanilla and mix until well combined.
- Add the flour, oats, bicarbonate of soda, baking powder, cinnamon and salt and mix until combined.
- Stir in the carrots, coconut, and sultanas.
- Drop the dough by the tablespoonful, 6 cm apart, onto the prepared baking trays. Use a cookie scoop or 2 tablespoons. If you want the cookies to be smoother and more uniform, you can smooth the edges of the cookie dough balls with damp hands.
- Bake the cookies for ±12 minutes until the edges are starting to brown and the tops don’t look shiny anymore.
- Let the cookies cool on the baking tray for a few minutes, then move them to a cooling rack to cool completely.
TO MAKE THE FROSTING:
- Use an electric mixer and whip the cream cheese, butter and vanilla until smooth. Mix in the orange zest.
- Add the icing sugar slowly, whipping after each addition until the mixture is smooth and fluffy. Spoon the frosting into a piping bag fitted with a nozzle and pipe the frosting onto the cookies.