This sweet and moist and filled with spices and flavours.
200g self raising flour,
250g brown sugar,
2 large eggs,
200ml sunflower oil,
2 level tsp mixed spice,
1 tsp cinnamon,
1 tsp vanilla,
1/4 tsp nutmeg,
2 large carrots, (grated)
2 tbsp chopped walnuts, (optional)
1 level tsp baking soda.
In a bowl whisk the eggs and sugar. Add the vanilla and eggs. In seperate bowl blend the flour, carrots, walnuts, baking soda and spices together. Add the wet to the dry-or dry the wet. Seperate into paper cases about 2/3 full and bake in a 180oC oven for 18-22 minutes or until skewer comes out clean.
1/2 packet of cream cheese, (such as philidelphia)
200g icing sugar,
1/2 tsp vanilla,
1/2-1 tsp milk.
Give the cream cheese a mix. Add the vanilla and milk. Asd half the icing sugar and add the other half when fully combine. Apply to cooled cupcakes.
Fondant carrot topping:
Orange fondant, (or 3/4 yellow + 1/4 red)
Roll small thin carrot shape out of the orange fondant. Then make a jagged shape stalk for the top. Stick onto the orange with a drop of water. Apply to cream cheese frosting on the top of the cupcakes.
This post was editted and re-posted on saturday x