Mini Carrot Cupcakes

I decided on carrot cupcakes for this weekends bake and as you can see, my obsession with making all things mini continues! They were my contribution to a family Birthday bash and they went down well. I made a big carrot cake too, but I'll share that with you another time.

These nutty mouthfuls of carroty goodness require a little bit of work, but believe me they are sooo worth it!

Mini Carrot Cupcakes (makes 24)

100g self raising flour

25g plain wholemeal flour
75g caster sugar

1 tsp cinnamon

1/4 tsp baking powder
30 walnuts, finely chopped

100g carrot, grated

zest of one orange

1 large egg

125ml sunflower oil

Cream Cheese Icing:

75g unsalted butter, softened

75g cream cheese

200g icing sugar

1 tsp vanilla extract

1. Pre-heat oven to 180°C or 160°C for fan assisted.
2. Place the dry ingredients in a bowl. Add the grated carrot and orange zest and stir until the carrot is coated.
3. Add the egg and sunflower oil and mix until thoroughly until you have a reasonably thick batter (WARNING: your mixture will most likely look like cat sick - don't worry it'll taste great, I promise!).

4. Fill 24 mini cupcake cases to two thirds full and bake on the middle shelf for 12 minutes.

5. Meanwhile make the yummy cream cheese icing: using an electric mixer beat together all the ingredients until smooth.

6. Pipe or spread onto your cooled cupcakes. To decorate you could make little fondant carrots like I did or use whole or chopped walnuts or perhaps some bright sprinkles - you decide!