These delicious carrot cupcakes include a cinnamon and mixed spice, and are finished with a simple vanilla icing.
Ingredients
50 g (1/4 cup) dark brown sugar
50 g (1/4 cup) castor (superfine) sugar
175 ml (3/4 cup) vegetable oil
2 eggs
225 g (2 cups) plain (all purpose) flour
¾ teaspoon bicarb soda
1 teaspoon cinnamon
½ teaspoon mixed spice
pinch of salt
150 g grated carrots (approx 2 medium carrots)
Icing:
4 tablespoons butter, softened
250 g (2 cups) icing (confectioners) sugar
1 teaspoon vanilla essence
2 teaspoons hot water
Instructions
Preheat the oven to 180 deg C (355 deg F).
Beat the sugar and oil together and then add the eggs one at a time. Add the flour, bicarb, and salt. Mix. Fold in the grated carrot. Spoon the mixture into the muffin cases and bake for 16-18 minutes, Cool on a wire rack.
Combine icing ingredients in a bowl and mix well until combined and smooth. Add more water if required to get the right consistency.
Spread the cooled cupcakes with icing.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/glazed-carrot-cupcakes/