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Easter cupcakes

Little ones will love helping to make these as gifts for all your Easter visitors

Ingredients
175 g self-raising flour, sifted
100 g Fairtrade light soft brown sugar
150 g carrots, peeled and grated, plus a few strips for decorating
Zest of ½ an orange
50 g walnuts, chopped
½ tsp mixed spice
1 tsp baking powder
2 tbsp golden syrup
125 ml sunflower oil
2 medium British free-range eggs, beaten
For the icing:

80 g unsalted butter, softened
80 g icing sugar
200 g cream cheese
Mini carrot decorations
Mini egg decorations

Method
Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tin with 12 cases.

In a large bowl, place the flour, sugar, carrot, orange zest, half the walnuts, the mixed spice and the baking powder. In a separate bowl, gently beat together the golden syrup, sunflower oil and eggs.

Pour the wet ingredients into the dry and mix well. Spoon into the paper cases and bake for 25 minutes. Cool completely.

Meanwhile, make the icing: whisk together the butter and icing sugar until soft. Stir in the cream cheese and whisk until combined. Spoon into a piping bag with a star-shaped nozzle.

Pipe the icing onto the cooled cupcakes and decorate with the remaining walnuts, the extra carrot strips and the mini carrots and eggs.

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