Carrot and Ginger Cupcakes ( makes 12 )
100g Light Muscovado Sugar
175ml Vegetable oil
2 large eggs
225g Plain Flour
1 tsp Bicarbonate of Soda
2 tsps Ground Ginger
pinch of salt
zest of 1 Orange
150g grated Carrots ( about 2 medium ones )
100g Chopped Walnuts
125g Cream Cheese ( Philly best )
300g Icing Sugar, sieved
2 tsps Orange juice
12 Walnut Halves
Preheat oven to 190 oc / 180 o C fan
line the muffin tin with 12 cases
Beat the sugar and oil together until sugar dissolves, then add eggs and beat.
Add the flour, bicarb,ginger,salt and zest, then fold in the grated carrot and walnuts.
Spoon the mix evenly into the muffin cases and bake for 15 to 20 minutes.
When cool, beat the cream cheese till smooth and softened and beat in the icing sugar and then the orange juice to taste.
Cover the cupcakes with icing and top with a walnut half.
Think kids and adults will like .....