Carrot Cake Cupcakes

Ingredients

• 100 g light brown sugar
• 100 g dark brown sugar
• 2 eggs
• 200 ml sunflower oil
• 200 g plain flour
• 3/4 tsp baking powder
• 3/4 tsp bicarbonate of soda
• 1 tsp ground cinnamon (heaped)
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 200 g carrot (grated)
• 50 g unsalted butter (softened)
• 135 g cream cheese (full fat)
• 300 g icing sugar

Instructions

1. 1

   Preheat the oven to 170ºC (fan assisted, 190ºC non fan). Line cupcake tins with muffin cases

2. 2

   Mix together 100g light brown sugar, 100g dark brown sugar, 2 eggs, 200ml sunflower oil and ¼ tsp vanilla extract in a large jug

3. 3

   In another bowl, mix 200g plain flour, ¾ tsp bicarbonate of soda, ¾ tsp baking powder, 1 tsp cinnamon and ¼ tsp salt together

4. 4

   Add the wet ingredients to the dry ingredients and mix until combined

5. 5

   Add 200g grated carrot and mix

6. 6

   Fill each cupcake case two-thirds full. and bake for 20 mins or until a skewer comes out clean. Leave to cool on a wire rack

7. 7

   Once completely cool, make the frosting. Beat 50g unsalted butter until smooth

8. 8

   Add 135g cream cheese and 300g icing sugar and mix until completely combined and smooth

9. 9

   Spoon the frosting into a piping bag and decorate each cupcake. Add any sprinkles or decorations you want