{Recipe} Carrot cupcake

Makes 12 cupcakes

Ingredients

125g unsalted butter, softened

125g light muscovado sugar

150g self-raising flour

1 teaspoon baking powder

1 teaspoon ground mixed spice ( I didn't have any so I used 1 teaspoon of cinnamon instead)

75g groung almonds

2 eggs

finely grated rind of 1/2 orange

150 carrots, grated

Optional: 50g sultanas

Recipe

Line a 12-section cupcake tray with paper cases.

Put the butter, sugar, flour, baking powder, mixed spice, ground almond, eggs and orange rind in a food processor and beat for 1-2 minutes, until light and creamy.

Add the grated carrots and sultanas and stir in until evenly combined.

Divide the mixture into cases.

Bake in a preheated oven, 180°C for 25 minutes until risen and firm to the touch. Leave to cool in tray.

Frosting

Beat 30g softened butter with 80g cream cheese until light and fluffy.

Gradually add 240g icing sugar.