Carrot cupcakes with granadilla, white chocolate and cream cheese icing include a wonderful fruity zing that the classic version just doesn’t have. These yummy bites are absolutely perfect for a fun afternoon tea. This is the ultimate cheat’s version of the well-loved carrot cake!
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Carrot cupcakes with granadilla, white chocolate and cream cheese icing
Melt 100g finely chopped white chocolate in a heatproof bowl in the microwave on high until smooth, about 1 minute. Stir every 20 seconds. Using an electric mixer, cream 55g softened salted butter, 85g icing sugar and 5ml (1 tsp) vanilla essence together, 1 minute. Whisk in the melted chocolate until combined. Add 1 tub (230g) plain cream cheese at room temperature and 75g granadilla pulp, and whisk until smooth. Pipe the icing onto 12 store-bought carrot muffins and decorate with Easter eggs.
Cook's tip: Do not over-mix the icing when the cream cheese has been added, as it can turn grainy in texture.