Moist Carrot Muffins
- For the cupcakes
- 1 ½ cups light brown sugar
- 1 ¾ cups self-rising flour (sifted)
- 1 tsp baking soda
- 1 tsp Mixed spice
- 2 eggs
- ⅔ cup sunflower oil
- 4 cups grated carrots
- For the cream cheese icing
- ½ cup butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To decorate
- 12 Marzipan carrots
How healthy are the main ingredients?carrotcream cheeseeggcarrot
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the sugar, flour, bicarbonate of soda and spice in a mixing bowl.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the cream cheese icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
Spoon into a piping bag and pipe a swirl on top of each cake. Decorate with marzipan carrots.