Carrot cupcakes | Women's Weekly Food

Ingredients

• 2/3 cup (150g) firmly packed brown sugar
• 1/2 cup (125ml) vegetable oil
• 2 eggs
• 1 1/2 cup (240g) firmly packed coarsely grated carrot
• 1/2 cup (75g) potato flour
• 1/4 cup (40g) (corn) cornflour
• 1/4 cup (45g) rice flour
• 1 teaspoon gluten-free baking powder
• 1/4 teaspoon bicarbonate of soda
• 1 teaspoon mixed spice
• 2 x 90g packets coloured gluten-free sugar-free boiled lollies
• yellow, pink and orange sugar crystals
• 125 gram cream cheese, softened
• 50 gram butter, softened
• 1/2 cup (80g) pure icing sugar