Iced Carrot Cupcakes

Directions

1. 1
   For the cupcakes, preheat oven to 190°C (approximately 375°F).
2. 2
   Peel and grate carrots and set aside.
3. 3
   In a bowl, place eggs, sugar, oil and grated carrots.
4. 4
   Mix until batter forms small bubbles.
5. 5
   In another bowl, mix flour and baking powder and add gradually to carrot mixture.
6. 6
   Line the wells of a muffin tin with paper liners.
7. 7
   Fill each well with batter to about 2/3 capacity.
8. 8
   Place a teaspoon of nutella in the middle of each cupcake.
9. 9
   Stir gently with a toothpick to mix nutella with batter.
10. 10
    Bake in preheated oven for 20 minutes.
11. 11
    For the icing, mix condensed milk, cocoa powder and butter in a pan and bring to a boil.
12. 12
    Simmer for 15 minutes, stirring constantly.
13. 13
    Let cool completely.
14. 14
    Spread icing over tops of cooled cupcakes.
15. 15
    Decorate with sugar paste as desired.