Name: Carrot cake cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 50 min
Yield: Makes 12
Cuisine: British
Ingredients: 175g light muscovado sugar; 100g wholemeal self-raising flour; 100g self-raising flour; 1 tsp bicarbonate of soda; 2 tsp mixed spice; 1 orange zested; 2 eggs; 150ml sunflower oil; 200g carrots grated; orange coloured sprinkles to decorate; 100g butter softened; 300g soft cheese; 100g icing sugar sifted; 1 tsp vanilla extract

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange
zested
2 eggs
150ml sunflower oil
200g carrots
grated
orange coloured sprinkles
to decorate

For the icing

100g butter
softened
300g soft cheese
100g icing sugar
sifted
1 tsp vanilla extract

Method

step 1
Heat the 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.
step 2
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 decorate with the sprinkles.