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Carrot Cupcake
Ingredients
- For the cupcakes
- 100g light muscovado Sugar (I used brown sugar0
- 175 ml of sunflower oil
- 2 large eggs
- 225 g plain flour
- 3/4 tsp bicarb soda
- 1 tsp cinnamon
- pinch of salt
- zest of 1/2 lemon
- zest of 1/2 orange
- 2 medium carrots grated
- scant 1/2 cup walnuts chopped (I omitted the walnuts – my family don’t like nuts).
- 12-cup muffin pan lined with 12 cupcake cases
- for the icing
- 125g cream cheese
- 250g icing sugar (confectioner’s sugar), sieved
- 1-2 tsp of lime juice
- 12 walut halves
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