The only carrot cake recipe you will ever need. Moist, slightly spicy and topped with a decadent caramel cream cheese buttercream, these cupcakes with send any carrot cake lover craving more.
Turn oven on to 180C
Line muffin tray with 12 cupcake papers.
For the cupcakes, using an electric mixer on low (or a hand whisk will do), combine eggs, oil, sour cream, sugar, vanilla and sifted dry ingredients in a bowl and mix on medium speed until well combined.
Using an ice cream scoop, put mixture into prepared cupcake liners and bake in a moderate oven for 20 minutes or until a skewer comes out clean. You may need to keep them in an extra 5 minutes. Make sure they are cooked properly.
Leave on a wire wrack to cool. Frost with caramel cream cheese icing and decorate with more chopped walnuts and caramel.
In an electric mixer on low, combine butter and cream cheese. Turn onto high and whip together for a good 4 - 5 minutes or until very light and fluffy and pale in colour.
Turn mixer to low and add vanilla.
Slowly add icing sugar, a little at a time. When it gets too thick, add the caramel.
If still too thick, add dashes of cream until frosting is desired consistency.
Have all ingredients ready.
In a medium saucepan combine 1 cup granulated sugar, 1/4 cup water and a dash of sea salt. Whisk until mixture starts to boil, then leave it to simmer until it turns a brown, golden colour. This can take up to ten minutes. Swirl pan occasionally.