Easter Cupcakes

Carrot Cake & Cream Cheese Cupcakes.

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 sunflower oil
• 200g carrots, grated
• mini eggs, to decorate

For the icing

• 100g butter, softened
• 300g soft cheese
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• (food colouring if needed)

Method

1. 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.
2. 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, or you can do what I did (which was inspired by the lovely Yasmin) and split the mixture - making some of the mix pink with food colouring. I then piped the edges with the pink, as well as adding some grated white chocolate and mini eggs on top!

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