Carrot & Cream Cheese Cupcakes

Ingredients

100g wholemeal self-raising flour

100g self-raising flour

175g brown muscovado sugar

1 tsp bicarbonate of soda

2 tsp mixed spice

zest 1 orange

2 eggs

150ml sunflower oil

200g carrots, grated

For the icing

100g butter, softened

300g soft cheese

100g icing sugar, sifted

1 tsp vanilla extract

Chopped pecan nuts for decoration  

Method

Heat oven to 180°C. Line a 12-hole baking 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.

Place the mixture into the cases and bake for 20-22 mins until a cake tester comes out clean.

Before icing Cool on a wire rack.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a piping bag with nozzle to swirl the icing on top of the cakes

Sprinkle with pecan nuts.

Products used

Sweetly Does It Pack of 24 Gold Foil Cake Cases

Master Class Non-Stick 12 Hole Deep Baking Pan

Home Made Traditional Stoneware 29cm Mixing Bowl

Master Class Non-Stick 23cm x 26cm Cooling Tray

Colourworks Silicone Mixing Spoon

Colourworks Silicone Whisk

Sweetly Does It Stainless Steel Cake Tester

Sweetly Does It Icing Bag 30cm

Sweetly Does It Medium Open Star Icing Nozzle