No the title isn’t a mistake, it’s not meant to read cupcakes. These are cakecups.
So looking at these little pretties, it doesn’t look like I had a disaster in the kitchen – but this was meant to be a big carrot cake with lashings of cream cheese frosting.
The cake went to plan, lovely and golden with a little spring its step. But the frosting… I’ve made this many times before and never has this happened to me. It went runny and I mean so runny there was more on my kitchen bench than the cake when I iced it.
In hindsight perhaps I over mixed it, I’m not sure. I tried to remedy by popping it in the fridge for a while, that’ll thicken it up I thought. Wrong. How about I try adding something to the mixture? Coconut might work and it’ll enhance the flavour. Okay let’s try that. A little better but still looks like my seven-year-old cousin let loose in the kitchen.
Looking through my pantry for a final solution I saw the pile of cupcake cups. Perhaps I could cut the cake and present it in there, like a deconstructed cake (I’ve been watching too much Masterchef!)
So I started hacking at this cake and creating mini cake mountains in the cups. This was starting to not only look decent and worthy of giving to people, it was looking pretty damn good – maybe even better than my original cake plan.
I sprinkled with coconut, edible gold glitter and a few dried rose petals just to make this look like the best cakecup ever.
The best thing, they tasted pretty darn good too. Now I’m obsessed with cakecups and am thinking of more flavour combinations as we speak. Stay tuned.
1/2 cup olive oil
2 medium carrots, grated
3/4 cup caster sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 1/2 cups almond meal
Handful of walnuts
Coconut cream cheese frosting
500g cream cheese
400g icing sugar
1/2 cup shaved coconut
Preheat the oven to 180°C. Grease the base and sides of a cake tin with olive oil or baking paper.
Grate the carrots (I find it’s easier to pop them into a food processor) and put them in between a couple of sheets of paper towels to absorb the juices. Set aside
Whisk the sugar and oil, until mixed together. Whisk in the vanilla, cinnamon and eggs in a large bowl. Fold in the almond meal, grated carrots and walnuts.
Pour the mixture into the prepared cake tin. Bake for about 30 to 40 minutes (or until a skewer comes out clean when poked into the middle).
Remove the cake from the oven and let it cool on a wire rack.
To make the cream cheese frosting, combine the cream cheese and icing sugar until smooth, you can use either a food processor or an electric mixer. Then stir through the coconut.
Once the cake is cooled, roughly spread the frosting over the cake. Get out some cupcake cups and have them all out ready to fill with cake.
Cut pieces of the cake and put into the cups, gently press the cake so there’s plenty in there and make sure you get a good combination of cake and frosting. When you’re happy with how they look, sprinkle with a bit more coconut. I then sprinkled with some rose petals for extra decoration.