Carrot cake cupcakes recipe
 Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. 275g/9¾oz caster sugar200ml/7fl oz sunflower oil4 medium free-range eggsabout 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour2 tsp baking powder1 tsp ground cinnamon1 tsp mixed spice1 tbsp cocoa powder 275g/9¾oz caster sugar 200ml/7fl oz sunflower oil 4 medium free-range eggs about 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 1 tbsp cocoa powder 125g/4½oz unsalted butter, softened125g/4½oz full-fat cream cheese275g/9¾oz icing sugaredible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 275g/9¾oz icing sugar edible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish Method Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.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 stir well.Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. 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 stir well. 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 stir well. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.