Ok so I got the marmalade out again. But this time I actually made it myself then used it to make very delicous very moist carrot and orange cakies. I rate these cakes on the “strop factor” meaning that when my little Levster finished his cake and wanted more the response to “no darling, no more” was met with an almighty, angry, red faced strop! 😉
I don’t really think that these cakes need to be iced as the cake itself holds its own flavour wise, next time I think I will just give them a drizzle of orange juice icing instead. But if you like something more than the sweet marmalade icing I used here is still very nice, my almost 4 year old decided that sprinkles were needed and who am I to argue?
Carrot and Orange Cupcakes
- 170 g plain flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 teaspoon salt
- 200g finely grated carrot (course would also be fine)
- 100g marmalade (chunky or not…you choose)
- 100 g white sugar
- 50 g light brown sugar
- 80 ml sunflower oil
- 125 ml apple puree (if you cannot find use the little yoghurt type baby food purees)
Preheat oven to 180 c
Sift the dry ingredients into one bowl and mix the wet ones into another. Then simply mix the wet into the dry until combined.
Fill cases almost to the top and bake for about 15 minutes until a skewer (I use a piece of spagetti) comes out clean.
Cool on a wire rack before icing.
- 150g icing sugar, sifted
- 25g dairy free margarine
- 1 tbsp marmalade
Combine ingredients in a food processor or by hand until smooth. Then simply spread on top of each cake.