Mini carrot cupcakes to accompany a cuppa
Line five 12-hole mini-muffin pans with paper cases (1.5 tbsp capacity). Beat eggs, sugar and oil in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Stir in combined sifted flours, soda and spice. Stir in walnuts then carrot. Spoon levelled tablespoons of mixture into prepared pan holes.
Cook two pans at a time, in a moderately slow oven (160C) for about 20 minutes, or until a skewer inserted into the centres comes out clean. Stand in pans for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining mixture. To make frosting, beat cheese and butter in a small bowl of an electric mixer until fluffy. Gradually add icing sugar, beating until thick. Spoon into a piping bag fitted with 0.5cm star nozzle.
Pipe frosting on to cupcakes. Decorate with extra walnuts.
Makes 60
4 eggs
1 cup brown sugar, firmly packed
1 cup vegetable oil
11/2 cups self-raising flour
1 tsp bicarbonate of soda
2 tsps mixed spice
3/4 cup finely chopped walnuts
2 cups coarsely grated carrot
extra finely chopped walnuts, to decorate
Cream cheese frosting
150g cream cheese, at room temperature
50g unsalted butter, at room temperature
2 cups icing sugar
