Carrot & cream cheese cupcakes - Good Food Middle East
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes
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Ingredients
- 175g brown muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- zest 1 orange
- 2 eggs
- 150ml sunflower oil
- 200g carrots, grated
- orange coloured sprinkles, to decorate
- 100g butter, softened
- 300g soft cheese
- 100g icing sugar, sifted
- 1 tsp vanilla extract
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