Name: Carrot cupcakes with maple frosting
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 cup (125ml) vegetable oil; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1 cup (220g) firmly packed light brown sugar; 2 teaspoon mixed spice; 2 cup (480g) firmly packed coarsely grated carrot; 3/4 cup (90g) coarsely chopped roasted pecans; Maple frosting; 30 gram (1 ounce) butter, softened; 80 gram (2½ ounces) cream cheese, softened; 2 tablespoon pure maple syrup; 1 1/4 cup (200g) icing (confectioners') sugar; 6 roasted pecans halves

Ingredients

1/2 cup (125ml) vegetable oil

3 eggs

1 1/2 cup (225g) self-raising flour

1 cup (220g) firmly packed light brown sugar

2 teaspoon mixed spice

2 cup (480g) firmly packed coarsely grated carrot

3/4 cup (90g) coarsely chopped roasted pecans

Maple frosting

30 gram (1 ounce) butter, softened

80 gram (2½ ounces) cream cheese, softened

2 tablespoon pure maple syrup

1 1/4 cup (200g) icing (confectioners') sugar

6 roasted pecans halves

Method

1.Preheat oven to 180°C/350°F. Line 16 holes of two 12-hole (⅓-cup/80ml) muffin pans with ⅓ paper cases.

2.Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined. Stir in carrot and chopped nuts. Divide mixture into paper cases.

3.Bake cakes about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

4.Meanwhile, to make maple frosting, beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

5.Spread frosting over cupcakes; top each with a pecan half.

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