Some of the tastiest cupcakes I have ever made, perfect accompaniment to a nice cup of earl grey and a good book!
For the original recipe I used 100g of butter in the icing but it was a little too soft and I had to add more icing sugar and I had loads left over, so I have reduced the amount to 75g.
(all ingredients organic where possible)
175g brown muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp allspice
zest of 1 orange
150ml sunflower or rapeseed oil
200g grated carrot (approx 2 large carrots)
for the icing
75g butter, softened
300g soft cheese
100g icing sugar
1 tsp vanilla extract