How can get through life for like 30 years not knowing you're allergic to penicillin? Apparently, it's possible. And let me tell you, it's no fun. I spent the last 4 weeks in a sort of medication-induced daze because my whole body was itching like crazy. And by crazy, I mean absolutely un-f**king-believably wanna-rip-your-skin-off CRAZY.
So I totally needed these wonderful crunchy, juicy, healthy (haha!) cupcakes to calm my nerves.
WITH LIME CREAM CHEESE FROSTING
makes 18 cupcakes
adapted from Leila Lindholm's A Piece of Cake
you need a 12-hole and a 6-hole muffin tray lined with paper cases
1 teaspoon vanilla sugar
3 teaspoon baking powder
a pinch of salt
1,5 teaspoons ground cinnamon
1 teaspoon ground cardamom
2 teaspoons ground ginger
150ml sunflower oil
270g shredded carrots
100g walnuts, coarsely chopped
Preheat oven to 175°C.
Whisk eggs, vanilla sugar and sugar in a large bowl until light and creamy. Add flour, spices, salt and baking powder. Mix until incorporated. Add the oil, carrots and walnuts and divide batter evenly between the muffin cases.
Bake for about 15 minutes until a skewer inserted comes out clean. Let cool on a wire rack.
For the frosting cream together 60g soft butter, 300g icing sugar, 1 teaspoon vanilla sugar, zest of 1 lime and 100g cream cheese. Pipe on cupcakes.