Frosted Carrot Buns
- For the cupcakes
- 2 eggs
- ¾ cup superfine caster sugar
- ⅔ cup sunflower oil
- 1 ¾ cups self-rising flour (sifted)
- 2 teaspoons Mixed spice
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 2 carrots (grated)
- 1 teaspoon vanilla extract
- For the decoration
- 40 Cashews
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Gently fold in the flour, spices, grated carrot and vanilla extract, until thoroughly combined.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and stir in the hot water and food colouring, to make a thick, smooth icing. Spread on top of the cakes.
Heat the grill. Place the cashew nuts under the hot grill until just browned. Allow to cool.
Place on top of the iced cakes.