Dean always laughs at me when I’m eating whole raw carrots and thinks it’s rather weird. I love carrots and came up with this just to hear Dean say “mmmm” whilst enjoying them!
He loves cake and anything sweet so I thought I’d do my own take on carrot cake and add something sweet to the top. These muffins are light, airy and very delicate. When I bake I always use the best quality ingredients I think this really shows in the end result. For the frosting I used Green and Blacks cooking chocolate and the resulting flavour is superb!
Everyone loves a family get together around Easter and these muffins are great as an afternoon snack with a cup of tea or coffee. I have in the past made a big one of these but think cupcakes are nicer when you have people round also they alway end up taking some more home. These cupcakes wont let you down!
I’m happy to say that Dean and my family loved them!
Carrot and Pistachio Muffins with White Chocolate Frosting
Ingredients
- 175 g light muscovado sugar
- 100 g wholemeal self-raising flour
- 100 g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 2 eggs
- orange zest
- 150 ml sunflower oil
- 200 g carrot grated
- 50 g pistachio (ground in a mortar and pestle, so they are still quite big chunks. Also leave some for decoration.)
White Chocolate Frosting
- 110 g unsalted butter room temperature
- 150 g white chocolate good quality
- 1 tbsp semi skimmed milk (possibly if mixture needs loosening)
- 250 g icing sugar
Instructions
- Heat the oven to 180°C / 160°C fan / gas 4 and line a 12 hole muffin tin with cases.
- In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spices and orange zest.
- Whisk together the eggs and oil (I like to use my Kitchen Aid although a hand whisk will also be fine) Stir into the dry ingredients with the grated carrot and pistachio. Stir well until all the ingredients are well combined.
- Divide the mixture between the cases and bake for 20-22 minutes. Check the muffins are cooked by poking a metal skewer into them. If it comes out clean they are ready. Cool on a wire rack before icing.
White Chocolate Frosting
- This is where the Kitchen Aid comes in really handy. If you haven’t got one this may take a while. Be sure to use on a low speed on your hand whisk otherwise you might get covered in icing sugar. Beat the butter and icing sugar together until smooth and like a paste.
- Melt the white chocolate on the hob or in the microwave, add to the mixture and mix until smooth.
- Depending on which white chocolate you use (I used Green and Black’s white chocolate) it may alter the consistency of your icing. You may need to add a little milk if it is too thick. If it’s too runny add a little more icing sugar and stir well.
- Add your icing to a piping bag with your choice of nozzle and pipe on an even amount of icing to each muffin.
- If you desire, gently take each muffin out of the case and sprinkle with pistachio.
- Serve and enjoy!
Tip
This frosting works well with other flavoured muffins such as milk chocolate, vanilla, toffee, lemon or coconut.
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