- STEP 1
Heat the oven to 170 oC.
- STEP 2
Place the sugar, eggs, oil, vanilla and orange extracts into a large mixing bowl. Beat with a wooden spoon until smooth. Slowly sift the flour, bicarbonate of soda, baking powder, all the spices and the salt into the mixture. Mix until you reach a silky texture.
- STEP 3
Carefully stir in the grated carrots, orange and lemon zests, milk and redcurrant jelly until all the ingredients are fully mixed in.
- STEP 4
Gently spoon the mixture into mini cupcake moulds, and place in the oven to bake for 12-15 minutes until gold and spongy.
- STEP 5
Remove for the oven and let cool in the tin for 10 minutes, then turn the cupcakes out onto a wire rack and cool completely.
- STEP 6
For the frosting
- STEP 7
Beat the butter and cream cheese in a bowl until well incorporated. Slowly sift in the icing sugar. Beat thoroughly until you reach a firm consistency - the frosting should be light and fluffy. Cover and chill in the fridge until required.
- STEP 8
Gently spoon a thin layer of frosting onto the cupcake, smoothing with the back of a spoon. Decorate to your liking.
- STEP 9
Top tip: Squeeze any excess liquid out of the grated carrots, or your cupcake mixture will be too runny!