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Philadelphia frosted carrot cupcakes
self raising flour
bicarbonate of soda
zest of 1
For the frosting:
Heat oven to 180 °C/160 °C fan/gas 4. Mix the muscovado sugar, flour, bicarbonate of soda and spices in a bowl until combined. In another bowl whisk the egg and oil, then stir into the dry ingredients. Stir in the carrots, raisins and most of the zest.
Line a 6-hole muffin tin with paper cases. Divide the mix between them, then bake for 25 mins – until a skewer poked in the centre comes out clean. Cool on a wire rack.
Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.
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