Ingredients:
For the Cupcakes:
275g caster sugar
200ml sunflower oil
4 medium-sized eggs
300g grated carrots
150g dried fruit (or chopped nuts)
225g wholemeal flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp cocoa powder
For the Cream Cheese Icing:
125g unsalted butter, softened
125g full-fat cream cheese
275g icing sugar
mini easter eggs, to decorate
Method:
In a bowl, beat together the sugar, oil and eggs until the sugar has dissolved and the mixture is smooth. Stir in the carrots then work in the dried fruit or nuts (or a mixture of both).
In a separate bowl, sift together the flour, baking powder, spices and cocoa. Now turn this mixture into the egg mix and stir well to combine.
Line the wells of a 12-cup muffin tin with paper cases divide the batter between the wells. Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until a skewer inserted into the centre of the cakes emerges almost clean.
Remove from the oven, transfer to a wire rack and set aside to cool.
In the meantime, prepare the icing. Soften the butter then use an electric whisk to beat with the cream cheese until smooth and light. Stir in the icing sugar with a spoon. When the mixture comes together beat with the electric whisk until smooth.
Spoon into a piping bag with a plain nozzle then pipe the icing over the top of the cold cupcakes (leave a margin near the paper clear). Decorate with a cluster of mini easter eggs standing upright in the centre.
Find more Easter Recipes Here.
