Expats.cz Weekend Recipe

Carrot Cupcakes

by Olga 

Why Olga likes this recipe: “When I was in Brighton visiting a friend who is a passionate cook, I went through her collection of cook books and one of them was a cupcake recipe book. All pictures in this book just scream “eat me” at me! I bought it the very next day and it has been my favorite cook book since.” Strap on your apron, here we go:

Preparation time

Cooking time
25-30 minutes

Ingredients:
230g carrot peeled and grated
130g chopped raisins (optional)
2 eggs
130g sugar
120ml corn oil (Billa has it)
Half tea spoon vanilla extract (Marks & Spencer)
Grated zest of 1 orange
120g plain flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon

Preparation method
Pre heat to 160C (fan) / 180C. Mix the grated carrots and raisins in large bowl, put aside.  In a large bowl, beat the eggs and sugar together for 5 minutes. Add Oil, vanilla extract, and Orange zest. Beat well. Sift flour, baking soda, salt, and cinnamon into a separate bowl. Gradually add these ingredients to the egg and sugar mixture, beating well after each addition.  Pour into bowl with carrots and raisins…. Mix well. Spoon mixture into cupcake cases (3/4 full).  Bake for 25 minutes, they should be spongy to the touch. Let cool for 10 minutes before removing for tin.

Orange Lučina Icing
280g Lučina (cream cheese)
200g icing sugar (you can buy it at Marks & Spencer)
100g butter (at room temperature)
Grated zest of half an orange

Makes 12 cupcakes 

Other recipes:

Soups:
Roasted Squash Soup with Apple and Brie by Bryan

Salads:
Autumn Pumpkin Potato Salad with Roasted Peppers by Pavel
Fennel salad by Přemek
New England Thanksgiving Warm Salad by Eva H.

Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill

Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina