Spiced Spelt & Carrot Cupcakes

Spiced Spelt & Carrot Cupcakes

These marvellous spelt and carrot cupcakes, topped with white chocolate buttercream and pumpkin seed brittle for a seasonal spin are super simple to make. Using spelt flour brings a lovely depth of flavour and you can experiment with adding chopped nuts and raisins for added variety.

Baking time: 25 mins

Total time: 45 mins

Ingredients (makes 12 cupcakes)

For the cake mixture:

250g Risen Super White Spelt Flour

200g vegetable oil

140g caster sugar

150g grated carrots

50g soft dark brown sugar

2 eggs, beaten

2 tsp of baking powder

1 tsp of ground ginger

1 tsp of ground cinnamon

6 cardamom pods – break the pods and grind the seeds in a pestle and mortar. Don’t use the pods!

For the white chocolate buttercream:

200g soft butter

100g icing sugar

150g white chocolate
For the pumpkin seed brittle:

2 tbsp butter

2 tbsp caster sugar

50g pumpkin seeds
Method:
 
Mix all of the cupcake ingredients in a large bowl and mix until fully combined.  It's easier to start with the dry ingredients, adding the beaten eggs and oil last.  You will get a fairly sticky batter.
Preheat your oven to 180C and line a muffin tray with 12 cupcake cases
Split the cake batter evenly between the 12 cases and bake for 25 minutes, until they are golden-brown.  They should've risen oven the cases nicely.
 
While the cakes are baking, make the buttercream. Melt the white chocolate in a bowl over a pan of boiling water. Beat the softened butter until smooth, then sift in the icing sugar. Stir the cooled melted chocolate into the butter and sugar mixture and set aside.
 
For the praline, melt the butter and sugar in a frying pan until bubbling. Add the pumpkin seeds and allow them to pop in the hot butter and sugar mixture until they start to brown. Transfer to a tray lined with a sheet of baking parchment and leave to cool and set.
 
Once the cupcakes are baked, transfer to a wire rack and allow to cool completely
 
Top the cupcakes with the buttercream, gently break up the pumpkin seed brittle and sprinkle it on top. Add a mini egg for Easter, or anything you fancy for the season.