Philadelphia frosted carrot cupcakes
Instructions
1
Step
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.
2
Step
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.
3
Step
Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.
Ingredients
for
6
- 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