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

Carrot Cupcake

• 1 cup vegetable oil
• 3/4 cup caster sugar
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 cups (about 2 carrots) finely grated carrot

1. Preheat oven to 180 C. Line a 12-hole muffin tray with paper cases. Using an electric mixer, beat oil, castor sugar and eggs in a medium bowl until light and creamy.
2. Sift flour, bicarbonate of soda and spices over mixture.Fold into mixture until just combined. Stir in carrot.
3. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in tray for 5 minutes; transfer to a wire rack to cool completely.

 Frosting

• 250g cream cheese, at room temperature
• 1 cup icing sugar
• 1 tablespoon finely grated orange zest
• 2 tablespoons freshly squeezed orange juice

Using an electric mixer, beat cream cheese, sifted icing sugar, zest and juice in a small bowl until light and creamy. Spread frosting on cooled cupcakes.


Freeze un-iced cakes for upto 3 months.


Source: recipes+