Carrot cake cupcakes!

Ingredients -

(Cake batter):

150ml vegetable oil

100g granulated sugar

65g light brown sugar

2 large eggs

170g self raising flour

175g shredded carrot

1/2 tsp bicarbonate of soda

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp mixed spice

1/4 tsp nutmeg

1 tsp apple sauce (optional)

A pinch of salt

(Cream cheese icing):

250g full fat cream cheese

110g unsalted butter

1 tsp vanilla extract

450g icing sugar

(Optional decoration):

Fondant carrots. (I use these ones - https://amzn.to/31dkafD)

Sprinkle of cinnamon.

Directions -

1. Preheat your oven to 160 degrees fan and line your muffin tray with 12 cases.

2. Grate your 175g of carrot and put aside for later.

3. In a bowl whisk together the vegetable oil and both sugars until combined.

4. Add in the eggs one by one. Whisk until just combined.

5. Add in the vanilla extract and apple sauce, whisk to combine.

6. Sift in the self raising flour, bicarbonate of soda, salt and spices. Whisk to combine.

7. Fold in the shredded carrot until evenly distributed.

8. Fill the muffin cases half way with the cake batter. Bake for 18-20 minutes or until a skewer comes out clean when inserted.

9. Once baked set aside to cool for at least half an hour.

Icing -

1. In a bowl whisk together the cream cheese, icing sugar, butter and vanilla extract. If it isn’t at the consistency you like then add in some more icing sugar to make it thicker or some milk to make it looser.

2. Either pipe or spread the icing on top of the cupcakes.

3. Enjoy!

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