Carrot and Orange Cupcakes

And so the baking begins... More thesis writing means more baking! This time, carrot and orange cupcakes from a little cheapie I picked up in a Myer sale.


Ingredients:
115 g butter, softened
115 g light brown sugar
juice and rind of 1 small orange
2 large eggs, beaten
175 g carrots, grated
25 g walnuts, chopped (I doubled this)
125 g plain flour
1 tsp ground mixed spice
1 1/2 tsp baking powder

Beat the butter, sugar and orange rind until light and fluffy. Gradually add the eggs, beating well after each addition. Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice. Mix well. Sift in the flour, mixed spice and baking powder then fold into the mixture. Spoon the mixture into 12 paper cases. Bake at 180 degreesC for 25 minutes.


For the icing:
280 g mascarpone cheese
4 tbsp icing sugar
grated rind of 1 large orange

Beat all the ingredients until well mixed. Spread icing on cold cupcakes.

These cupcakes are a little on the small side but deliciously moist and the creamy icing is divine!