Mini bakes,maximum indulgence!

WE LOVE… CARROT CAKE CUPCAKES pg40 // BEETROOT CUPCAKES pg41 // ROSE CUPCAKES pg42

Bran & blueberry muffins, page 40

Chantenay carrot & cream cheese cupcakes

Recipe by chantenay.co.uk

MAKES 12

For the cakes

150g (5½oz) soft brown sugar 200g (7oz) self-raising fl our 1 tsp bicarbonate of soda 2 tsp mixed spice grated zest of 1 orange 2 free-range eggs 150ml (5½fl oz) light olive oil 200g (7oz) Chantenay carrots (blitzed in a food processor)

For the candied carrot toppers

25g (1oz) butter 25g (1oz) soft brown sugar 12 small Chantenay carrots 12 small mint leaves

For the icing

100g (3½oz) butter, softened 300g (10½oz) cream cheese 100g (3½oz) icing sugar, sifted 1 tsp vanilla extract

1 Preheat the oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cases.

2 In a large_mixing bowl, mix the dry ingredients and orange zest._ 3 Whisk_together the eggs and oil, then stir into the dry ingredients with the_grated_carrot.

4 Divide the mixture between the cases and bake for 20 minutes until a knife poked in comes out clean.