Carrot cupcakes
Could we call it one of our five-a-day?
For the cupcakes
175g demerara sugar
100g wholemeal flour
100g flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp nutmeg
zest of 1 orange
2 eggs
150ml sunflower oil
200g carrots, finely grated
For the icing
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract
To decorate
Candied pecans
Heat oven to 180°C and line a muffin tin with cases.
In a large mixing bowl, mix all the dry ingredients. Add the eggs and oil and mix. Finally, add the grated carrot and combine. Divide the mixture between the cases and bake for 20 to 22 minutes or until an inserted skewer in comes out clean. Let cool completely on a wire rack.
Meanwhile, make the icing. Beat the butter until pale and fluffy, then beat in the soft cheese, icing sugar and vanilla. Transfer into a piping bag, then pipe on the cooled down cupcakes. Decorate with chopped candied pecans to taste.
