Carrot cupcakes with cream cheese

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I am still experimenting with cupcakes and try to find my favourite recipe. This one is really nice, though i used half of the butter and light cream cheese instead of regular for the icing that were in recipe originally. I really liked it, though it is still not my ultimate recipe, however everyone really seemed to enjoy these carrot cupcakes including toddlers and they were gone really fast:) however, what kerps me surprising is that here it is hard for people to believe that I do everything ftom scratch. People are used to shortcuts and various mixes. I am not used to that, maybe because I just grew up seeing my mom cookibg every day. I don’t understand why cooking and baking seems such a hard task, rather than pleasure?

Anyways, here is the recipe that is really simple:

Ingredients
175g brown muscovado sugar
100g wholemeal self-raising flour ( or just add a tsp of baking powder and don’t bother too much about self-raising)
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots , grated

FOR THE ICING

50g butter , softened
250g of light soft cheese
100g icing sugar , sifted
1 tsp vanilla extract

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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