Carrot Cupcakes - cooking recipe

Ingredients

1 cup self-rising flour + 2 tbsp
1 tsp pumpkin pie spice
2/3 cup brown sugar
2/3 cup butter, melted, cooled
2 None eggs, lightly beaten
10.5 oz carrot, grated
1/2 cup raisins
None None FOR THE ICING
1/2 lb cream cheese
1/4 cup powdered sugar
2 tbsp orange juice
2 tsp orange zest
12 None fondant carrots, to decorate

Preparation

Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flour and spice mix together. Add sugar. Whisk together butter and eggs. Fold into flour mixture along with carrot and sultanas. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the icing, beat cream cheese, powdered sugar, orange juice and orange zest until smooth. Spread over cakes. Decorate with fondant carrots.