I promised to share the recipe for Brussels Sprouts cupcakes, and true to my word here it is to delight and amaze your friends and family with at Christmas.
Cupcakes
2 eggs
125g Sugar
1 tsp Cinnamon
100 ml vegetable oil
125g Self raising flour
125g carrots
125g sprouts
35g Walnuts
20g raisins
40g dried coconut (I used some wonderful coconut flakes I got in Marks and Spencer -they're FAB)
1 tsp fresh ginger grated (I didn't use fresh)
1/2tsp vanilla essence
Preheat your oven to 180°C, I have a fan oven so it's about 160ish. Line your cupcake baking tray with 12 cupcake cases.
Beat the eggs, sugar and oil for a couple of minutes, add the flour, cinnamon, ginger and vanilla essence and carry on mixing for a minute.
Fold in the grated carrots, sprouts walnuts, raisins and dried coconut. Divide your mix into your cupcakes cases. I use an ice cream scoop for this but you could use a tablespoon.Cook in your preheated oven for 20-22mins, (until a cake proddy thing like this inserted into a cupcake comes out dry).
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| Naked sprouts cupcake |
Frosting
40g unsalted butter, at room temperature
100g full fat cream cheese
250g sifted icing sugar
1/2 tsp cinnamon (or to taste)
Cream the butter and cream cheese together for a couple of minutes. Add the icing sugar (I do this bit by bit to minimise icing sugar covering my entire kitchen) and beat for about 2 minutes until smooth.
So far people I've made these for have either loved or hated them. They are definitely something worth making if you want to make something different.
If you do make them please let me know what people thought!
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9 comments:
When you first posted about the sprout cupcakes it really made me laugh.
With the sprout on top - I think I would run away. Tee Hee. I tolerate sprouts - but am not a sprouty person. No offense to your cupcakes of course.
There was a recipe in BBC Good Food Magazine a year or two back about a winning competition cake with parsnips and maple syrup. That I can imagine... but then I also ADORE parsnips. I'll see if I can find it for you. Maybe I'll have a go at the parsnip cake over Christmas break.
Those Lakeland proddy tester things are great with silicone bakeware as stops people shoving it right through the pan itself as happens (once in a blue moon right enough) with a metal or wooden skewer.
Have a fun weekend and stay warm x
Yes a bizarre choice of ingredients. I have tried the parnsip cake in Scotland and it was yummy, but when I tried to make it myself it was really dry. Your cupcakes look cute and Christmassy though!
Congratulations on being featured on Cupcakes Take The Cake!
I have to say I liked the sprout cupcakes, unusual but nice :) Anytime you want to make more I'm happy to do the grating :)
@Sarah-Jane - The sprout was for photographs only..lol..I didn't actually make people eat a raw sprout. No offence taken, they are definitely the marmite of the vegetable world.
I've made beetroot cupcakes before and have heard of parsnip cake but never made it - sounds nice though.
I love my Lakeland proddy thing - I used to have to be careful as I have silicone so didn't want to go through it with a knife!
Haven't left the house all weekend in bid to stay warm - hope you've been toasty x
@Scraptastic Mel - I like the sound of Parsnip cake, shall have to see if I can find a recipe to alter for cupcakes!
Thanks re the cupcakes - I thought sprouts were rather festive!
@Hannah - thanks - I was so happy to be featured :)
Manny - you are my grating kitchen hand - without you there'd have been more skin than sprout :)
I just tweeted this, if I could figure out how to use that stumbler thing I would do that as well. Love, love this to bits, well done you!
Thanks very much Skyler and thanks also for the RT on Twitter. I'm not quite sure how that Stumbler thing works either if I'm honest!
Brussel sprout cupcakes, wow these really are different. Find it hard to imagine the taste of sprouts in a cake. Might just have to try these to find out.
@choclette - I recommend giving it a go! But be quick just incase they all go in the sprout drought
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