I have caught the cupcake bug. It seems like I have been baking a variety of cupcakes recently and I blame it on the weather. It is the time of the year to put away the shorts and pull out the sweaters. Except some of my summer clothes are going into my check in luggage...I will be visiting my family in less than a week!
Back to the cupcakes - You do not need mixer of any kind to make this- just a whisk, a large bowl , a grater and 15 minutes tops for it to come together. The cupcakes stay moist for a few days. The freshly ground cardamom and ginger gives it a gentle hint of spice . Think of it as a quicker and lighter version of a carrot cake. This recipe comes from Susannah Blake's books aptly titled Cupcakes. This book is filled with recipes that are straightforward and perfect for hesitant bakers :) AND this is your lucky day - I am giving a copy away! What is your favourite cupcake? Leave a comment and I will randomly pick a winner. Deadline is Wednesday, Oct 1st.
Carrot and Cardamom Cupcake - by Susannah Blake
1/2 cup brown sugar
2/3 cup vegetable oil
2 eggs
grated zest of 1 orange
1/2 tsp ground ginger
5 cardamom pods - seeds only - finely crushed
1 1/2 cup self raising flour
1 cup grated carrots
1/2 cup walnuts - roughly chopped
a pinch of salt
Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.
Pour oil, sugar, eggs in a large bowl and mix well with a whisk. Add in orange zest, crushed cardamom seeds, ginger and grated carrots and mix well. Fold in flour, carrots and nuts to the oil mixture.
Spoon mixture into the lined muffin pan and bake for 20 - 30 minutes to until cupcakes are done. Cool completely on a rack. Makes one dozen cupcakes.
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