Kids will love playing chef by making these delicious carrot cupcakes that are topped with a tasty maple icing.
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To make the cake:
- 170 g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- pinch of salt
- 170 g butter, room temperature
- 170 g soft light brown sugar
- 3 eggs, beaten
- 1/2 tsp vanilla extract
- 2 tbsp sour cream or Greek yoghurt
- 140 g grated carrot
- 110 g raisins
To make the Icing:
- 140 g icing sugar
- 4 tbsp maple syrup
- 3/4 tsp water
- 30 g pecans, chopped (optional)
- Preheat the oven to 190c/375F/Gas 5/Fan 170c. Line 2 muffin tins with paper cases.
- Sift together the flour, bicarbonate of soda, mixed spice and slat and set aside. Put the butter and sugar in a large bowl and beat until fluffy. Add the eggs, vanilla, sour cream and sifted dry ingredients and beat until just combined. Fold in the carrot and raisins.
- Spoon the batter into the prepared muffin tins, filling each paper case around 3/4 full (an ice-cream scoop is good for this). Bake for 18-22 minutes, until a toothpick inserted into the centre of the cupcakes comes out clean. Cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.
- To make the icing, put the icing sugar in a bowl and stir in the maple syrup.
- Add the water, a few drops at a time, to make an icing which will thickly coat the back of a spoon. Spread onto the cupcakes and sprinkle over the pecans (if using).
- The iced cupcakes will keep in an airtight tin for 3-4 days. Baked, un-iced cupcakes can be frozen for up to 1 month. Defrost for 2-3 hours at room temperature.
- Freeze un-iced.