Little carrot cakes with orange & honey syrup - Good Food Middle East
Bake these gorgeous carrot cupcakes made with a delicious orange and honey icing for an afternoon treat. Edible flowers make a lovely finishing touch
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Ingredients
- 150ml sunflower oil, plus a little for the tin
- 175g light muscovado sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 orange, zested and juiced (save the juice for the syrup)
- 2 large eggs
- 50g natural yogurt
- 200g carrots, about 2 large ones, peeled and grated
- 50ml runny honey, plus extra to drizzle (optional)
- 150g mascarpone
- 100g thick natural yogurt
- 75g icing sugar, sieved
- edible flowers or extra orange zest, to decorate
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