Carrot Cupcakes

The funniest thing is I learned to make these in my daughter’s baking class, and they turned out so good that I made them at home two times since. Its healthy and delicious!

1. Pre-heat oven to 180C.

2. Line a 12-hole muffin tin with cases.

3. 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.

4. Divide the mixture between cases and bake for 20-22 mins until a match of a toothpick comes out clean. Cool on a wire rack before icing.

5. 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.