Carrot cake cupcakes
A classic cake in cupcake form, made all the more delicious with an orange cream cheese frosting.
1. Heat the oven to 170C/fan 150C/gas 31/2. Whisk the flour, bicarb, ¼ tsp of salt and the spices in a large bowl to combine. Put the eggs, sugar, oil, vanilla, yogurt and orange zest in another bowl and whisk together until combined, then stir in the grated carrots and raisins. Scrape the wet mixture into the bowl with the flour mixture and use a spatula to stir together until a smooth batter is formed.
2. Using a spray oil or melted butter, lightly grease a 12-hole muffin tin (you can also line with paper muffin cases). Divide the batter evenly across the tin and then bake the muffins for 25 minutes or until the cakes spring back to a light touch. Remove from the oven and allow to cool for a minute before carefully turning out onto a wire rack to cool completely.
3. To make the frosting, beat together the butter and soft cheese in a large bowl using an electric mixer until smooth. Add in the icing sugar a little at a time, followed by the salt and the vanilla. Once all the sugar has been added, beat on a high speed for 2 minutes or until light and fluffy.
4. To assemble, top each cupcake with a little of the frosting and swirl with a spoon, then grate over a little orange zest. These will keep for up to three days in an airtight container.
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