Carrot Cupcakes with Orange Icing

Ingredients

• 2 medium carrots ((250g, 2 cups grated))
• 2/3 cup (150g) butter (at room temperature)
• 3/4 cup (150g) granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 2 cups (220g) all-purpose flour (plain flour)
• 1.5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (75g) butter (at room temperature)
• 2 1/4 cups (250g) powdered icing sugar
• 2-3 tablespoons orange juice

Instructions

1. 1

   Preheat oven to 170C/325F. Line or grease a muffin tray.

2. 2

   Peel and finely grate the carrots. Set aside.

3. 3

   In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.

4. 4

   Sift in the flour, baking powder and salt and stir to gently combine.

5. 5

   Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the icing when cold.

6. 6

   --- For the icing: ---

7. 7

   In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough of the orange juice to make it a frosting consistency.