I’m viciously behind on this! I made these cupcakes at the beginning of the month and I still haven’t blogged them yet! SHAME ON ME!
This recipe makes 12 cupcakes
3/4 cup butter, softened (or margarine)
Generous 1/2 cup superfine sugar
2 eggs, lightly beaten
2 & 3/4 cups grated carrot
scant 1/2 cup finely chopped walnuts
2 tbsp orange juice
grated rhino of 1/2 orange
1 & 1/3 cups self-rising flour
1 tsp ground cinnamon
12 walnut halves, to decorate
1/2 cup cream cheese
1 tbsp orange juice
1 & 3/4 cups confectioners sugar
Preheat the oven to 350 degrees F (180 degrees C) and put 12 paper liners in a shallow muffin pan
Place the butter and superfine sugar in a large bowl and beat together until light and fluffy.
Gradually beat in the eggs.
Fold in the carrot, chopped walnuts (I didn’t make it with walnuts and it turned out just fine!) orange juice, and orange rind.
Sift in the flour and cinnamon and using a metal spoon, fold in gently.
Spoon the batter into the paper liners. Bake in the preheated oven for 15 to 20 minutes, or until risen, golden, and firm to the touch.
Transfer to a wire rack and let cool.
To make the frosting.
Put cream these and orange juice in a bowl.
sift in the confectioners sugar and beat until fluffy. (If you’re using an electric mixer, just keep beating it as you go, it helps it all come together evenly.)