carrot cupcakes with cream cheese icing

dia dhuit,

ok no beating round the bush just go for it.

CARROT CUPCAKES
INGRDIENTS:
175g(6oz) light brown muscavado sugar
100g(4oz) wholemeal self raising flour
100g(4oz) self raising flour
1tsp bicarbonate of soda
2tsp mixed spice
zest of one orange
2 eggs
150ml(quarter of a pint) sunflower oil
200g(8oz) grated carrots

METHOD:
preheat the oven to 180degrees celcius and line a 12 hole muffin tin with muffin cases.

In a large mixing bowl, mix the sugars, flours, bicarbonate of soda, mixed spice and orange zest.

whisk together the eggs and oil, then stir into the dry ingredients along with the grated carrot.

Divide the mixture between the cases.

Bake for 20-25mins until a skewer poked into them comes out clean(be carefull cooking these as they are dark in colour and it isn't always easy to tell when they may be done and you may overcook them, i've done it)

ICING
INGREDIENTS:
100g(4oz) butter, softened
300g(10oz) soft cheese
100g(4oz) icing sugar, sifted
1tsp vanilla extract

METHOD:
Beat the buttter until really soft

Beat in the cream cheese, icing suger and vanilla

Use a palette knife(or butter knife as I did) to apply the icing to the top of the cakes after they have gone completely cool.

NOTES:
when I made these I had no wholemeal self raising flour so i just used 150g of self raising flourand 50g of wholemeal.

Enjoy:)