Carrot cake cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 175g light muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 orangezested
- 2 eggs
- 150ml sunflower oil
- 200g carrotsgrated
- orange coloured sprinklesto decorate
For the icing
- 100g buttersoftened
- 300g soft cheese
- 100g icing sugarsifted
- 1 tsp vanilla extract
Nutrition: per serving
- kcal442
- fat32g
- saturates14g
- carbs38g
- sugars26g
- fibre2g
- protein4g
- salt0.7glow
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.
