Carrot Cupcakes

A delightful treat for any time of the day! These carrot cake cupcakes are smothered in cream cheese and are perfect with a cup of tea.

Prep: 30 mins
Cook: 25 mins
Calories: 442 per slice

Ingredients (makes 12):
175g light muscavado sugar
100g wholemeal flour
100g self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
Zest from 1 orange
2 eggs
150ml sunflower oil
200g carrots (grated)

For the icing:
100g butter (softened)
300g soft cheese
100g icing sugar
1 teaspoon vanilla extract

1. Heat the oven to180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.

2. Mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest together in a large mixing bowl. Whisk the eggs together with the oil and stir it into the dry ingredients, along with the grated carrot. Mix the ingredients together until they are all fully merged with each other.

3. Divide the mixture evenly between the muffin cases and then bake in the oven for 20 – 25 minutes, until a skewer will come out clean when poked. Set the muffins aside on a wire rack to cool completely before icing.

4. Whilst the muffins are cooling you can create the icing! Beat the butter until it is very soft, then beat in the soft cheese, icing sugar and vanilla until it is thick and creamy.

5. Once the muffins have cooled off, use a palette or cutlery knife to swirl the icing on top of the cakes. You can then decorate however you like, although we recommend using crushed walnuts sprinkled on top, or sugared carrot decorations to make them look extra sweet!