I made these for my friend Leonie’s baby shower. I didn’t use my usual, foolproof old recipe; I tried something different — “Church Picnic Carrot Cupcakes” from The Crabapple Bakery Cupcake Cookbook. To make them Leonie-friendly, I used gluten-free, self-raising flour. I really couldn’t tell, taste-wise, once they were cooked. The recipe handled the gluten-free flour well, so I definitely recommend it in that respect. The flavour was strongly influenced by the orange and lemon rind, even though I used half the recommended amount. The cinnamon taste wasn’t as strong. Like the cookbook says, a nice cupcake if you are after something not so sweet.
The recipe says it makes 24 cupcakes; I ended up with 48! I think you would need more of a Texas-sized pan or muffin pan to get only 24 cupcakes. I froze half the cakes and will update on how they survived.
I iced them with vanilla buttercream frosting, instead of cream cheese as suggested. The “carrots” I made with fondant. They were my first venture into playing with icing. Once I have some more tools, I can really have fun with it! I used fondant made by Orchard. Click here to see the Orchard range.