Who doesn’t love cupcakes? They are great for any day of the week and these little cakes are just begging to be eaten.
Based on carrot cake, these perfect little portions just taste so good with the Orange Cream frosting. I am trying really hard to stop myself eating the whole lot. Oh but what the hey! I’ll have just 1 more….. or maybe 2….! You may just find me knee deep in them later, munching the lot! I can’t help it, I blame the cupcakes!
For the Cupcakes:
300g Plain Flour
1 Tbsp Baking Powder
1/4 Tsp Bicarbonate of Soda
1 Tsp Mixed Spice
1 Pinch Salt
120g Dark Brown Soft Sugar
1 Tbsp Orange zest, grated
150ml Sunflower Oil
50ml Fresh Orange Juice
125g Carrot, finely grated
For the Orange Cream:
100g Cream Cheese
80g Unsalted Butter
2 Tbsp Orange Juice
1 Tbsp Orange Zest, grated
400g Icing Sugar
Preheat your oven to 180oc (160oc Fan assisted)
Sieve the flour, baking powder, bicarbonate, mixed spice and salt into a bowl and add the sugar and orange zest and combine together.
Add the oil, eggs and juice and mix until you have a batter.
Add the carrot and mix through, followed by the sultanas.
Pour into your cupcake cases until they are roughly 3/4 full and place in oven for 15mins until golden and cooked through.
Take out of oven and leave to cool completely.
Mix the cream cheese and butter until fully combined, add the orange zest and juice and mix.
Add the Icing Sugar and mix again until the mixture turns pale.
Once the cupcakes are completely cooled, Spread or pipe the orange cream on top and decorate with a little Orange Zest.
This Little Home’s Special Tip:
** You can freeze the cupcakes without the icing, just take out of the freezer and allow to defrost before you decorate them**