Carrot and chai masala cupcakes

SERVES 24 CUPCAKES

INGREDIENTS 80ml vegetable oil 120g light brown sugar 2 eggs 140g carrots, peeled and grated 1 tsp chai masala spice 175g self-raising flour 1 tsp bicarbonate of soda 250g butter 500g icing sugar ½ tsp cinnamon powder Orange and green food colouring (optional) METHOD Place 24 cupcake cases on trays, then set aside. Preheat the oven to 180°C (fan). In a bowl, mix the oil, sugar and eggs together with a wooden spoon, then stir in the carrots and chai masala. Sift the flour and bicarbonate of soda into the bowl, and stir until the mixture is smooth. Fill the cupcake casings with the cake mix and bake in the oven for 30-40mins, or until a skewer comes out clean when inserted into a cupcake. Allow to cool. Make the buttercream icing by whisking the butter, icing sugar and cinnamon until smooth. For coloured icing, roughly divide the buttercream into two bowls and mix in a few drops of food colouring. Using a piping bag and nozzle, pipe the icing onto the cooled cakes. Place the iced cakes into the fridge to help the buttercream set. These will keep in the fridge for approximately seven days.