Carrot Cream Cheese Cupcakes
Over a year ago
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Ingredients
- 175g dark muscovado sugar
- 100g self raising flour
- 1 tsp. bicarb of soda
- 1 tsp. cinnamon
- 1 tsp. mixed spice
- 2 eggs
- 150 ml sunflower oil
- 250g carrots (finely grated)
- 1 the zest of an orange (or 1 tsp or orange extract) - optional
Accompaniment
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Description
Carrot cake cupcakes - really light and yummy
Method
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1
1) Preheat oven to 180 C (or 160 for a fan oven) or gas mark 4
2) In a large bowl mix together the sugar, flour, bicarb and spices
3) In another bowl, whisk together the eggs and the oil until well incorporated and pale
4) Stir this into the dry ingredients and then mix in the grated carrot
5) Finally stir in the orange zest or extract
6) Divide amongst your cupcake cases and bake in a tin until risen and springy to the touch, approx 20-25 mins
For the icing:
1) Beat together 100g butter, 200g cream cheese and 200g icing sugar in a bowl until smooth
2) Pipe or spatula onto cupcakes and decorate with some orange zest, sprinkles or, if you're feeling creative, why not make some sugarpaste carrots!
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