Ingredients
- 100g butter, softened
- 100g soft light brown sugar
- 2 large eggs, beaten
- 125g plain flour
- 1 level tsp baking powder
- ¾tsp ground cinnamon
- 85g grated carrot
- 2 whole stem ginger, finely chopped, plus 2tbsp syrup from the jar of stem ginger
- 25ml full cream milk or yoghurt
- for the topping
- 100g cream cheese
- 50g butter
- 250g icing sugar
- zest ½ orange
- 1tsp orange extract
- few drops orange food colouring
- Edible pearls to decorate
- you will need
- 12-hole cupcake tray lined with cupcake cases; piping bag and star nozzle (optional)
Instructions
- Heat the oven to 180˚C, 160˚C fan. To make the cupcakes, beat the butter and sugar until pale, light and fluffy, then gradually beat in the eggs. Sift in the flour, baking powder and cinnamon, and fold into the mix. Now fold in the carrot, stem ginger and syrup, and milk. Bake in the oven for 12 to 15 minutes, until springy and lightly golden. Leave on a wire rack to cool completely.
- To make the topping, briefly whisk the cream cheese and butter in a bowl until just combined. Add the icing sugar, orange zest and orange extract, and whisk to combine. Once the cupcakes have completely cooled, remove the cases, if you like. To decorate, you can either pipe the icing on using a star nozzle or spread on with a knife. Then lightly press on the pearls.
