Carrot Cupcakes

13 ingredients
3 steps

Ingredients

  • 1 cup self-rising flour + 2 tbsp
  • 1 tsp pumpkin pie spice
  • 2/3 cup brown sugar
  • 2/3 cup butter, melted, cooled
  • 2 None eggs, lightly beaten
  • 10.5 oz carrot, grated
  • 1/2 cup raisins
  • None None FOR THE ICING
  • 1/2 lb cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp orange juice
  • 2 tsp orange zest
  • 12 None fondant carrots, to decorate

Directions

  1. 1
    Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. 2
    Sift flour and spice mix together. Add sugar. Whisk together butter and eggs. Fold into flour mixture along with carrot and sultanas. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
  3. 3
    Meanwhile, to make the icing, beat cream cheese, powdered sugar, orange juice and orange zest until smooth. Spread over cakes. Decorate with fondant carrots.

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