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Carrot & cream cheese cupcakes

Carrot & soft cheese cupcakes

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Rating: 5 out of 5.293 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes

  • Freezable (un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal442
fat32g
saturates14g
carbs38g
sugars26g
fibre2g
protein4g
low insalt0.7g
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Ingredients

For the icing

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.

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 5 out of 5.293 ratings
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