English afternoon tea cupcakes

with carrot and cream cheese
Author: 
Paul Merry - Food Development Director
Serves: 
12
Prep time: 
15 mins
Cook time: 
25 mins
Ingredients: 
Ingredients:
  • 175g brown muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp. bicarbonate of soda
  • 2 tsp. mixed spice
  • zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated

For the icing:

  • 100g butter, softened
  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp. vanilla extract
Method: 
  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.
  2. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.
  3. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Don’t worry if the mix seems quite dry at first as you continue to mix it will loosen.
  4. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in 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 or pipe on if you prefer.