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Carrot & Cream Cheese Cupcakes |
Click here for the
Good Food recipe |
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| Makes 12 |
Prep 30 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
200g carrots, grated
honeycomb sprinkles to decorate
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For the icing
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
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Heat oven to 180C/160C fan/gas 4 and line a 12-hole
muffin tin with cases. In a large mixing bowl, mix the
sugar, flours, bicarbonate of soda, mixed spice and orange
zest. Whisk together the eggs and oil, then stir into the
dry ingredients with the grated carrot. Divide the mixture
between cases and bake for 20-22 mins until a skewer poked
in comes out clean. Cool on a wire rack before icing.
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For the icing, beat the butter until really soft, then
beat in the soft cheese, icing sugar and vanilla. Use a
palette or cutlery knife to swirl the icing on top of the
cakes, then sprinkle with decorations.
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