Carrot cupcakes with cream cheese icing

By Tillytee1

Yummy moist carrot cupcakes complemented by cream cheese icing

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Ingredients

100g brown caster sugar
75g brown muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest of 1 orange or small pink grapefruit
2 eggs
150ml sunflower oil
200g grated carrots (3 small)
For the icing
50g butter, softened
150g soft cheese
50g icing sugar, sifted
1 tsp vanilla extract

Details

servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 22mins
Cost Average budget

Preparation

Step 1

Heat oven to 180C or gas mark 4 and line a 12-hole muffin tin with cases.

Mix the sugar, flour, bicarb of soda, mixed spice and orange/grapefruit zest in a large bowl.

Whisk together the eggs and oil, and add to the dry ingredients with the grated carrot. Put the mixture into the cases in the muffin tray and bake for 20-22 minutes or until a skewer poked in comes out clean. Cool before icing.

Step 2

To make the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.

If the mixture is too runny, put it in the fridge for 10 to 15 minutes before spreading on the cakes. Use mixed lemon and orange peel to decorate.

Icing quantities should be tried and tested to suit your tastes. I don't like too much icing so you could even double the amounts.