Carrot & Orange Cupcakes

This is a new recipe which I tried at the weekend and passed the taste test by friends, family and work colleagues. They are really moist and for the icing I used low fat cream cheese so they don't feel quite so naughty.

 

Recipe

Makes 12

Ingredients

115g butter, softened or soft margarine

115g soft light brown sugar

Juice and finely grated rind of 1 small orange

2 large eggs, lightly beaten 

175g carrots, grated

25g walnuts, roughly chopped

125g plain flour 

1 tsp ground mixed spice

1 1/2 tsp baking powder

Icing

75g low fat cream cheese

40g butter, at room temperature

35g icing sugar

Walnuts to decorate

1. Preheat the oven to 180C/Gas Mark 4. Line a 12 hole muffin tin with paper cases.
2. Place the butter, sugar and orange rind in a bowl and beat together until light and fluffy, then gradually beat in the eggs.
3. Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice. Stir until well mixed.
4. Sift in the flour, mixed spice and baking powder and fold in. Spoon mixture into the paper cases.
5. Bake in the oven for 25 minutes or until risen, firm to the touch and golden brown. Transfer to a wire rack and leave to cool completely.
6. To make the icing, place the cream cheese and butter in a bowl and sift in the icing sugar. Beat until light and fluffy. Pipe icing on top of cakes and decorate with a walnut.