Carrot Cupcakes with a maple cream cheese topping
As I haven’t posted anything for a while, I thought I’d post 2 recipes this month.
I don’t often make cupcakes, preferring muffins.This recipe was given to me by a lovely Australian lady I met. We were chatting about how we both loved baking. It’s an easy recipe with a delicious topping.
225g sr flour, 230g brown sugar, 2 tspn mixed spice, 125ml vegetable oil, 3 eggs, 480g finely grated carrot (about 4 medium carrots), 90g chopped pecans and 6 pecans halved
Preheat oven 180C/160C fan/gas4
Grease a 12 hole muffin tin or use paper cases.
In a bowl mix together the flour, sugar, spice, oil and eggs. Add the carrots and nuts and stir in.
Divide the mixture between the muffin cases or muffin tin.
Bake for about 39 mins. Leave in tin for 5 mins then put onto a wire rack.
Topping - 30g soft butter or spread, 80g softened cream cheese, 2tbspn maple syrup and 200g icing sugar
Beat butter, cream cheese and syrup together in a bowl with a hand beater till fluffy and gradually beat in the icing sugar.
Spread the topping over each cupcake and top with a pecan half.
The cupcake isn’t too sweet and is a good contrast to the topping. You could use walnuts instead of pecans. I think this would make a delicious large cake so will try this recipe in a cake tin.