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Philadelphia frosted carrot cupcakes
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  • Prep time 15 '
  • Total time 40 '
6

Ingredients

  • 80 g light muscovado sugar
  • 100 g self raising flour
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 1 large egg
  • 70 ml rapeseed oil
  • 100 g carrots, grated
  • 75 g raisins
  • zest of 1 orange
  • 140 g Philadelphia Light
  • For the frosting:
  • 20 g icing sugar, sifted

Instructions

  • 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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Nutritional Information

Typical values Per Serving
Energy 1348.3 kj
Energy 322.0 kcal
Fat 15.4 g
Carb 40.1 g
Protein 4.8 g
Saturated fat 2.7 g
Salt 1.5 g
Dietary fibre 2.0 g
Sugars 27.3 g

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