Carrot cupcakes with granadilla, white chocolate, and cream cheese icing include a wonderful fruity zing that the classic version just doesn’t have. These yummy bites are absolutely perfect for a fun afternoon tea. This is the ultimate cheat’s version of the well-loved carrot cake!
Carrot cupcakes with granadilla, white chocolate and cream cheese icing
Instructions
Melt 100g finely chopped white chocolate in a heatproof bowl in the microwave on high until smooth, about 1 minute. Stir every 20 seconds. Using an electric mixer, cream 55g softened salted butter, 85g icing sugar and 5ml (1 tsp) vanilla essence together, 1 minute. Whisk in the melted chocolate until combined. Add 1 tub (230g) plain cream cheese at room temperature and 75g granadilla pulp, and whisk until smooth. Pipe the icing onto 12 store-bought carrot muffins and decorate with Easter eggs.
Notes
Cook's tip: Do not over-mix the icing when the cream cheese has been added, as it can turn grainy in texture.
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ALSO SEE: Strawberry cupcakes recipe
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
