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Carrot & Orange Cupcakes

Ingredients

  • 200 g Gluten free self-raising flour
  • 150 g Carrot (grated)
  • ½ Orange zest
  • ½ tsp Cinnamon
  • 1 tsp Baking powder
  • 150 ml Cooking oil (sunflower is best, but I used olive)
  • 2 Eggs
  • 150 g Light brown sugar

For the icing:

  • 250 g Icing sugar
  • 100 g Butter
  • ½ Juice and zest of an orange

Instructions

  • Preheat the oven to 180 degrees or gas mark 4. 
  • Place all of the ingredients into a large bowl and mix well.
  • Line a cupcake tin with 12 cases.
  • Add the cupcake mixture to each cake case until it is ¾ full.
  • Bake the cupcakes for 20-25 minutes.
  • Place the cupcakes on a rack to cool and make the icing.
  • Mix together butter and icing sugar with the zest and juice of half an orange.
  • Pipe onto the cupcakes and decorate with a sugar carrot (optional).