Give classic carrot cake an upgrade with a silky smooth, nutty tahini buttercream these easy muffins make for the perfect mid-afternoon pick-me-up.
1. Heat the oven to 180C/fan 160C/gas 4 and fill a muffin tray with cupcake cases. Whisk together the sugar and eggs using electric beaters until light and fluffy, then pour in the oil. Stir through the flour, bicarbonate of soda, salt, carrots, walnuts and mixed spice until evenly combined.
2. Divide equally between the cases and bake for 13-15 minutes or until risen, golden on top and cooked through. Move to a wire rack to cool.
3. To make the tahini buttercream, put the softened butter and soft cheese in a bowl and use electric beaters to whisk until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking in between until you have a light, fluffy buttercream and all of the icing sugar has been incorporated. Pour in the Belazu Tahini and whisk again to incorporate. Scrape into a piping bag with a round nozzle and pipe a swirl on top of each cupcake (or just spoon some of the buttercream on top) and top with chopped walnuts.