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Philadelphia Frosted Carrot Cupcakes
Philadelphia Frosted Carrot Cupcakes
By Philadelphia Recipes
Published on 20 September 2020
Philadelphia Light is the perfect consistency for making the most indulgent-tasting icing for these cupcakes – you won’t be able to stop at one! Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 75 g of raisins
- 20 g of sifted icing sugar
- 100 g of self-raising flour
- 1 zest of orange
- 0.5 tsp of ground cinnamon
- 0.5 tsp of bicarbonate of soda
- 140 g of light philadelphia
- 100 g of carrots
- 70 ml of rapeseed oil
- 1 large egg
- 0.5 tsp of ground ginger
- 80 g of light muscovado sugar
Method
Step 1
Heat the oven to 180C/160C fan/gas 4. Mix the sugar, flour, bicarb and spices in a bowl until combined. In a separate bowl whisk together the egg and oil, then stir into the dry ingredients. Stir in the grated carrot and raisins, and finally – most of the orange zest, saving some for decorating.Step 2
Line a 6-hole muffin tin with paper cases. Divide the mix between them, then bake for 25 mins – until a skewer poked in the centre comes out clean. Cool on a wire rack.Step 3
Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.