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Carrot cupcakes with cream cheese frosting
Makes 12
Ingredients
- For the cupcakes
- 150ml rapeseed or sunflower oil
- 100g soft light brown sugar
- 2 eggs, lightly beaten
- 75g golden syrup
- 175g wholemeal or white selfraising flour
- 1tsp ground cinnamon
- ¼tsp ground allspice
- ½tsp ground ginger
- 1tsp bicarbonate of soda
- 200g carrots, peeled and finely grated
- 75g sultanas
- 25g desiccated coconut
For the cream cheese frosting
- 100g unsalted butter, at room temperature
- 100g cream cheese
- finely grated zest of 1 orange, plus extra to decorate
- 250g icing sugar, sifted
Method
Preheat the oven to 180°C/350°F/ Gas 4 and line a 12-hole cupcake tin with paper cases or lightly grease a silicone cupcake tray. In a large bowl, whisk together the oil, sugar, eggs and syrup, using an electric mixer, until totally combined. Mix in the remaining cake ingredients and spoon into the cupcake cases. Bake for 20 minutes until risen and firm but springy when lightly pressed. Leave to cool in the tin for 5 minutes. Transfer to a wire rack to cool.
For the frosting, beat the butter with an electric mixer until smooth. Add the cream cheese and orange zest. Beat for another minute or so. Add half the icing sugar and mix together on a low speed. Add the remaining icing sugar and mix until the icing has a light, creamy texture. Chill until needed. When the cakes are cool, spread or pipe the frosting on top. Sprinkle with orange zest and serve.