Carrot cupcakes with orange blossom icing
Prep time: 30 mins Baking time: 25 mins Makes 12 2 eggs 225g light brown sugar 100ml vegetable oil 1 tsp orange blossom water 250g carrots, grated 1 large banana, mashed 200g plain flour 1 1/4 tsp bicarbonate of soda 1/4 tsp ground ginger 60g pecans, chopped
FOR THE ICING 200g cream cheese, softened 100g butter, softened 1 tsp orange blossom water 200g icing sugar 2 tbsp double cream 12 chocolate squares, to serve
1 Preheat the oven to 180°C and line a 12-cup muffin tin with cases.
2 Beat together the eggs and brown sugar in a bowl. Mix in the oil and orange blossom water then fold in the carrots and banana.
3 In a separate bowl, mix flour, bicarbonate of soda and ginger. Add flour mixture into the carrot mixture and mix until well combined. Fold in the pecans, then spoon evenly into muffin cases.
4 Bake for 25 minutes, or until a skewer inserted in the centre of a cupcake comes out clean.
5 Meanwhile, for the icing, beat together cream cheese and butter until smooth. Mix in the orange blossom water and icing sugar using an electric whisk until the mixture is fluffy, then fold in the double cream.
6 Cool cakes before topping with icing and chocolate squares.