Carrot Cupcakes with Maple Syrup and Cheese Icing
I love carrot cake, so thought I’d make cupcakes instead of the usual large cake. A friend recently gave me the icing recipe, so thought it would marry well with the cupcake. You need: 225 sr flour, 220g light brown sugar, 2 tspn mixed spice, 125ml vegetable oil, 3 eggs, 480g grated carrots and 90g chopped pecan nuts, plus some for the top Icing: 30g soft butter, 80g cream cheese, 2 tbspsn maple syrup and 200g icing sugar Preheat oven 180C/ gas . Line a 12 hole muffin tin with paper cases. Mix together the flour, sugar, eggs, spice and oil in a bowl till thoroughly mixed. Add the carrots and nuts and stir into mixture. Spoon equally between the paper cases and bake for 30 mins. Cool on a wire rack. Beat the butter , cream cheese and syrup together in a small bowl (using an electric hand mixer) until it’s nice and fluffy. Add the icing sugar gradually. Spread the icing onto the cooled cupcakes and top with a nut. My family loved these especially the topping. It worked r...