Carrot Cupcakes with Maple frosting

• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups self-raising flour
• 1 cup firmly packed brown sugar
• 2 teaspoons mixed spice
• 2 cups coarsely grated carrot (around 4 medium carrots)
• 3/4 cup raisins

maple frosting

• 30g butter, softened
• 80g cream cheese, softened
• 2 tablespoons maple syrup
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line 12-hole muffin pan with paper cases.
2. Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined.Stir in carrots and raisins.
3. Divide mixture among paper cases; bake about 30 minutes. Cool .
4. Meanwhile make maple frosting and  spread frosting over cakes.

maple frosting

Beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Tips

Iced cakes can be stored in an air tight container, in the fridge, for up to two days.

Makes 12

Source: The Australian Women's Weekly