Name: Carrot top cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup self-raising flour; 1 teaspoon mixed spice; 3/4 cup brown sugar; 150 gram butter, melted, cooled; 2 eggs, lightly beaten; 2 cup grated carrot, firmly packed; 1/2 cup sultanas; fondant carrots; Icing; 250 gram cream cheese; 1/4 cup icing sugar; 2 tablespoon orange juice; 2 teaspoon grated orange zest

Ingredients

1 cup self-raising flour

1 teaspoon mixed spice

3/4 cup brown sugar

150 gram butter, melted, cooled

2 eggs, lightly beaten

2 cup grated carrot, firmly packed

1/2 cup sultanas

fondant carrots

Icing

250 gram cream cheese

1/4 cup icing sugar

2 tablespoon orange juice

2 teaspoon grated orange zest

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty eases.

2.Sift flour and spice together into a large bowl. Mix in sugar, In a jug, whisk together butter and eggs. Lightly fold through flour mixture with carrot and sultanas until combined.

3.Spoon mixture into patty cases until 2/3 full. Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

4.Meanwhile, to make icing; in a bowl, using an electric mixer, beat cream cheese, icing sugar, juice and zest until smooth. Spread over cakes. Decorate with fondant carrots.

Fondant carrots are available from specialty kitchenware shops or cake decorating shops. Alternatively, you can make your own using (lower moulding paste. Colour it with liquid food colouring and shape into mini-carrots – then use a small amount of pasts, coloured green, to make the curly tops.
Note

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Ingredients

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