Recipe: Mini carrot cupcakes
It’s National Cupcake Week, so let’s celebrate with some of these deliciously tantalising treats!
What you'll need
200g self-raising flour
1 tsp cinnamon
225g grated carrots
200ml oil (sunflower or groundnut oil)
100g brown sugar
85g chopped pecans
4 eggs, lightly beaten
200g Philadelphia Original, softened
100g icing sugar
2 tsp lemon juice
1 tbsp lemon rind
2 tbsp pecans, roughly chopped
Sift together the flour and cinnamon into a large bowl.
Add the remaining cake ingredients and stir until well combined.
Spoon mixture, which will be quite runny at this stage of the process, into patty pans and bake at 180°C/gas 4/350°F for 20-25 minutes.
Cool on wire rack.
Beat the Philadelphia, icing sugar, juice and rind together until smooth.
Top the cupcakes with the icing and chopped pecans.