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05/01/2014 // 20 comments

Pastel Party: Carrot & Raisin Cupcake Recipe

carrot-and-rasin-cupcake-recipe
carrot-and-rasin-cupcakes-ingredients
how-to-make-carrot-and-walnut-cupcakes
directions-to-make-carrot-and-walnut-cupcakes
tesco-baking-products
tesco-direct-baking-products
tesco-pastel-baking-collection

You can shop all these pieces from the Sherbet Crush collection.

Sometimes in life you just need to throw a party for no reason other than because you can, right?! Plus, it’s a great excuse to hit the kitchen to bake up some tasty treats. I spend a lot of time in front of a computer or hopping around town, so I find it therapeutic to put on my favourite cheesy tunes and spend a few hours trying out new recipes in the kitchen. Oddly, I always seem to decide to try a recipe I’ve not made before when I have guests coming over – maybe I subconsciously enjoy the adrenaline rush of ‘will or won’t it work?’ You know, the feeling when you peek through the oven window at your precious bake about 10 minutes, willing yourself to open your eyes to look: ‘have they risen?’; ‘are they burning’; ‘will they actually taste good?’ and so on! Well, these cupcakes do work and thanks to no butter, are a little healthier than usual, too.

In my mind, if any bake calls for pretty pastel foil it has to be cupcakes; their dinky, cute nature makes them a perfect fit for the sugary sweet vibe of pastel hues. I discovered a series of charmingly colourful pieces of bakeware and tableware in the Sherbet Crush range that feature in Tesco’s S/S14 collection that were ideal for this cupcake party. From the almost-identical-to-my-blog-branding mint, pink and yellow pastel shades of the dipped dinner plates, through to a cheerful range of cupcake cases, they made what is actually not a very attractive (yet tasty!) cupcake look a whole lot prettier. Here’s how I made them:

1. Preheat your oven to 180oc/350oF. In a bowl, place the raisins with the orange zest and juice and leave them to plump up for a minimum of 10 minutes.
2. After separating the eggs, whisk the yolks with the brown sugar until creamy and dense. Fold in the all remaining ingredients, bar the egg whites, until smooth. Beat the egg whites into stiff peaks, then gently fold into the mixture.
3. Divide the mixture between 12-15 cupcake cases and bake in the oven for 30 minutes, when they should have risen and be golden brown. Let them cool completely on cooling racks.
4. While the cupcakes cool, make the icing. Beat the cream cheese and icing sugar together until smooth, then add orange juice until you reach your preferred icing consistency. Spread the icing over the cupcakes and spring with orange zest.

// Photography by Will Taylor | Recipe by Tana Ramsey | Posted in collaboration with Tesco; all views my own.

Kristin

01 / 1 / 2014

Mmmm….they look so good. I love your photography and how you broke down the steps with it.

Will @ Bright.Bazaar

01 / 1 / 2014

@Kristin – Thank you! I’m glad you enjoyed it as much as I did making the post! :)

Louise

01 / 1 / 2014

Pretty styling, cupcakes and paper cups. Love the paper cups for some reason. But I’m pretty sure it spells raisin, even if I’m french. Unless it spells funny in UK but I don’t think so we spell like you in Canada :)

Will @ Bright.Bazaar

01 / 1 / 2014

@Louise – Thanks so much for the lovely comment. Aren’t the cupcake cases cute? They are reusable ones, too, which is even better. :)

Azu

01 / 1 / 2014

Ooh…yummy! I love these pictures. The colors of everything are so pretty together. That’s probably the main reason why I love cupcakes. Not only are they a nice sweet treat, but they can be so lovely and cute.

xo Azu

http://www.raven-locks.blogspot.com

Will @ Bright.Bazaar

01 / 1 / 2014

@Azu – Thank you so much! I really enjoyed styling the products, especially the dip dye tableware!

caroline @trend-daily

01 / 1 / 2014

Lovely lovely Will! xx

Brooke

01 / 1 / 2014

Looks amazing Will!! Especially loving the white/pink pieces.

Meinhilde

01 / 1 / 2014

These are so adorable! I especially love the muffin papers!

Rochelle

01 / 1 / 2014

I am catching up on all my favourite blogs and what a lovely post to delve into. Love all the pastels and I simply adore carrot cake cupcakes. Yumm!

jillian

01 / 1 / 2014

YUM! i love love carrotcake! xo jillian – cornflake dreams

Will @ Bright.Bazaar

01 / 1 / 2014

@Caroline – Thank you, hun! It was really fun to pull together. x

Will @ Bright.Bazaar

01 / 1 / 2014

@Brooke – Great choice! The dipped effect gives each piece a unique, handmade look that I really like.

Will @ Bright.Bazaar

01 / 1 / 2014

@Meinhilde – Aren’t they adorable?! The best part is they are reusable, too!

Will @ Bright.Bazaar

01 / 1 / 2014

@Rochelle – Glad you love this combo as much as I do! :)

Will @ Bright.Bazaar

01 / 1 / 2014

@Jillian – It’s a great recipe for a slightly healthier take on the traditional recipe, too! x

Lisa B

01 / 1 / 2014

Oh no, looks like the diet is off for another day, but I forgive you as made these cupcakes look delicious! x

Will @ Bright.Bazaar

01 / 1 / 2014

@Lisa – It will be worth it, I promise! ;) x

serena

02 / 2 / 2014

I love carrots!!!! I definitely try these :-)

Will @ Bright.Bazaar

02 / 2 / 2014

@Serena – They are super tasty, I promise! :)