Carrot and ginger cupcakes

Name: Carrot and ginger cupcakes
Ingredients: 100g butter, softened; 100g soft light brown sugar; 2 large eggs, beaten; 125g plain flour; 1 level tsp baking powder; ¾tsp ground cinnamon; 85g grated carrot; 2 whole stem ginger, finely chopped, plus 2tbsp syrup from the jar of stem ginger; 25ml full cream milk or yoghurt; for the topping; 100g cream cheese; 50g butter; 250g icing sugar; zest ½ orange; 1tsp orange extract; few drops orange food colouring; Edible pearls to decorate; you will need; 12-hole cupcake tray lined with cupcake cases; piping bag and star nozzle (optional)

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The stem ginger adds a note of sticky gingerness to this cupcake recipe

Keywords

cake
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desserts
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cinnamon
cream cheese
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ginger
ginger cake
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Ingredients

100g butter, softened
100g soft light brown sugar
2 large eggs, beaten
125g plain flour
1 level tsp baking powder
¾tsp ground cinnamon
85g grated carrot
2 whole stem ginger, finely chopped, plus 2tbsp syrup from the jar of stem ginger
25ml full cream milk or yoghurt
for the topping
100g cream cheese
50g butter
250g icing sugar
zest ½ orange
1tsp orange extract
few drops orange food colouring
Edible pearls to decorate
you will need
12-hole cupcake tray lined with cupcake cases; piping bag and star nozzle (optional)