Carrot Cake Cupcakes
Ingredients
- 225 mL (8fl oz) sunflower oil, plus extra to grease
- 225 g (8oz) light brown muscovado sugar
- 4 medium eggs
- 225 g (8oz) self-raising flour
- 1 tsp. bicarbonate of soda
- 1 1/2 tsp. each mixed spice, ground cinnamon and ground ginger
- 150 g 5oz) sultanas
- 200 g (7oz) carrots, coarsely grated
- 50-75g (2-3oz) walnuts or pecans, roughly chopped
- 250 g (9oz) unsalted butter, very soft
- 1 tsp. vanilla extract
- 400 g (14oz) full-fat cream cheese, at room temperature
- 300 g (11oz) icing sugar
- 6 malteaser bunnies
- Carrot decorations, optional
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