Jaffa Orange Carrot Cake Muffins
Recipe created by Jemma Webster
- The zest and juice of one Jaffa Citrus orange
- 200g wholemeal self raising flour
- 1 tsp bicarbonate of soda
- 2 eggs
- 2 tsp mixed spice
- 175g carrots, grated
- 2 large eggs
- 125ml sunflower oil
- To decorate – orange zest and fondant carrots
For the icing:
- 100g soft butter
- 200g icing sugar
- 100g full fat cream cheese
- 1 tsp vanilla extract
- Heat oven to 180 degrees and line a 12 hole cupcake tin with cases.
- Mix together the sugar. flour, bicarbonate of soda, mixed spice and orange zest in a large bowl.
- In a separate bowl, whisk the eggs and sunflower oil, before combining with the carrots and adding to the dry ingredients. Mix thoroughly.
- Pour and divide between the 12 cases, before baking in the middle of the oven for 20 minutes. Once a skewer comes out clean, leave to cool.
- To prepare your icing, beat the butter until soft.Then beat in the icing sugar, cream cheese and vanilla. Spoon the mix into a piping bag and snip about an inch off the bottom of the bag. Hold the bag vertical and pipe in circular motions.
- Grate over some more orange zest and finish with fondant carrots!