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Carrot and cream cheese cupcakes

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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30 mins
Serves 12
Not too Tricky
Ingredients

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
Zest 1 orange
2 eggs
150ml Mr Hugh’s rapeseed oil
200g carrots, grated
Orange coloured sprinkles, to decorate

For the icing-
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Method

Method:
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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