Carrot Cupcakes with Cream Cheese Frosting
Ingredients
275g of dark brown sugar
150 ml of sunflower oil
3 medium free range eggs
300g of grated carrot
100g of dried apricots chopped finely
225g of flour
2 tsp baking powder
1tbsp cinnamon
125g of softened butter
125g of cream cheese
300g of icing sugar
2 tsp cinnamon
toffee pieces for decoration
Let's cook
Whisk the sugar, oil and eggs until creamy. Add the grated carrots and dried apricots, cinnamon and baking powder.
Gently combine the flour until all mixed well and spoon into cupcake cases. Bake in the oven at 180C for about 25 minutes.
Whilst the cupcakes are baking, get started making the icing. Grab a bowl, add the softened butter and mix in the cream cheese and cinnamon. Slowly add the icing sugar (as it tends to poof up in the air!). Keep the icing in the fridge until the cupcakes have cooled (so it doesn't melt!). Decorate the cupcakes by adding a big dollop of icing, and decorating with toffee pieces to make spooktacular cupcakes!
