Inside out? What does that mean? Based on the reaction I’ve had from friends and family, I’m guessing you’re probably thinking the same thing!
Well let me explain…sometimes you just don’t have the time (or patience) to pipe beautiful swirls of frosting on top of your cupcakes. So why not fill them with it instead! ‘Inside out’ making sense now?
The perfect Easter bake made simple… ‘Melt in the mouth’ carrot cake cupcakes, studded with walnuts and sultanas and filled with a creamy baked cheesecake center.
Now the cupcake recipe may require a fair few ingredients but don’t be put off by this, the method itself is actually really straightforward.
Mix the dry ingredients in one bowl, mix the wet in another, pour the wet into the dry and mix together.
Chuck in the walnuts, carrots and sultanas and stir.
Spoonful of cake mix, spoonful of cream cheese, top with more cake mix and bake. As an added bonus, your house will smell amazing during and after!
For 12 muffins, you will need…
175g light brown sugar
200g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs, at room temperature
1 tsp vanilla extract
150ml sunflower oil
1 medium orange
100g chopped walnuts
For the cream cheese filling, you will need…
180g Philadelphia cream cheese (1 small tub)
80g granulated sugar
Let’s get baking…
Preheat the oven to 180°C and line a 12 hole cupcake tin with your favourite cupcake cases.
1. Start with the surprise filling – Mix together the cream cheese and granulated sugar until smooth. Set aside to use later.
2. Now for the cucpcakes – In a large bowl, mix together the sugar, flour, baking powder, spices and zest of the orange.
In a separate bowl, mix together the eggs, vanilla extract, oil and juice of 1/2 the orange.
Fold the wet mixture into the dry ingredients until fully incorporated.
Now grate in the carrot and throw in the walnuts and sultanas. Fold the mixture together gently until combined.
3. Now to assemble – Drop about 1 tablespoon of mixture into the cases, top with a dollop of cream cheese and cover with enough mixture to fill the cases to about 3/4 full. Finish with a sprinkling of granulated sugar on each cupcake.
4. Time to bake – place the cupcakes into the center of the oven for approx. 18-20, or until a skewer/toothpick inserted into a non-cheesecake filled part of the cupcakes comes out clean. They should feel firm to the touch.
Your cupcakes will keep in an air tight container for up to 3 days.