Carrot & Blood Orange Cupcake with Vanilla Cream Cheese Frosting

 

Carrot and Blood Orange Cupcake (9 cupcakes):
(Dry ingredients)
128 grams flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
1/2 tsp ginger spice
2/3 of 1/4 tsp nutmeg

(Wet ingredients)
137 ml grapeseed oil
10 ml blood orange juice
160 grams sugar
 (170 grams for very sweet cupcakes, 150 grams for breakfast cupcakes)
2 eggs, medium-size

(Carrots and walnuts)
120 grams shredded carrot
2 grams orange zest
25 grams walnut, cut into small pieces

Cream cheese frosting:
75 ml cream cheese
35 gram powder sugar
1/8 squeezed lemon
45 ml heavy cream
Some vanilla extract

1. Sift the flour and all the dry ingredients in a bowl.
2. Mix sugar in eggs well in a separate bowl.
3. Add in warm orange juice and melt sugar in eggs and then add in oil well quickly.
4. Add in all the dry ingredients.
5. Mix the shredded carrots, orange zest and walnut in the batter quickly and pour it into the mold.
6. Bake at 180 degrees (Celsius) for 18 minutes and another 4 minutes at 170 degrees.
7. Make cream cheese frosting by mixing cream cheese, sugar and lemon juice in a bowl and whipping heavy cream in a separate bowl (added with vanilla extract) and fold the whipped cream into the cream cheese mixture.