On my first visit to Melbourne I was overwhelmed by the many different recommendations for cafes and bakeries there were. Staying at a hostel near to Degraves Street, I explored the ones nearest and came across Little Cupcakes.
A cute little bakery, filled with various flavours of tiny little cupcakes. I opted for the carrot cake whilst my friend tried the red velvet, both were delicious.
Here I’ve recreated the mini cupcakes as well as upgrading them to a larger size. A deliciously moist lightly spiced carrot cake, topped with cream cheese frosting and then decorated with pumpkin seeds and coconut.
Mini Carrot Cupcakes
(makes 24 small cupcakes)
- 175ml sunflower oil
- 175g soft brown sugar
- 175g grated carrot
- 3 eggs
- 100g sultanas
- 1 orange, zest
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 175g self raising flour
(for the icing and decoration)
- 200g cream cheese
- 100g icing sugar
- 3 tsp lemon juice
- pumpkin seeds and desiccated coconut to decorate
- Make the cakes by placing the oil, sugar, eggs and carrot in a bowl and mix thoroughly.
- Add the sultanas and orange zest and mix again.
- Sift in the flour, bicarbonate of soda and cinnamon and fold gently until all combined.
- Spoon into cupcakes cases, being careful not to overfill the cases, and bake at 180oC for 15 minutes until risen and golden brown.
- Leave to cool completely whilst making the icing.
- Using an electric whisk, whisk the cream cheese, icing sugar and lemon juice together, the mix will initially go runny but keep on whisking and it’ll get thick again.
- Once its a pipe-able consistency, fill a piping bag fitted with a plain nozzle and pipe onto the cakes.
- Decorate with the coconut and pumpkin seeds.