Carrot Cake Cupcake

METHOD:

1. Preheat the oven to 180°C on the Circuliare (Fan). Line the pockets of a muffin tray with muffin cases

2. Beat the sugar, oil and eggs in Smeg mixer (using the beater attachment) until smooth, then on a low setting add in the grated carrot

3. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and mix for a couple of minutes

4. Fill the muffin cases to about two-thirds full and bake for about 25 minutes, or until a skewer poked in comes out almost clean

5. To make the frosting, sift the icing sugar into a Smeg mixing bowl and add the butter and vanilla extract. Beat with the whisk until smooth and creamy

6. Finely grate half the orange zest and add this to the butter cream mix along with the soft cheese until thoroughly combined

7. Once the cakes are cool, pipe or swirl the frosting on top. Dust with crushed walnuts for added crunch and serve

Recipe presented by Smeg