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Yummy Little Cup Cakes!

Yummy Little Cup Cakes!

How about treating your Mum to these delicious little morsels? Carrot, raisin and maple cakes are moist and lower in refined sugar than a traditional cupcake.

Makes 8 little cakes

Prep time 20 minutes
Cooking time 20 minutes

175g butter, softened
175g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
175g self raising flour
125g grated carrot
50g raisins

For the topping
300g cream cheese
50ml maple syrup

Preheat the oven to 180°C/gas mark 4.

  • Line a muffin tin with 8 cake papers.

  • Cream the butter and sugar until smooth and pale.

  • Beat in the eggs one at a time and then add the vanilla essence.

  • Mix in the flour, carrot and raisins and beat until smooth.

  • Spoon evenly into the cake cases. An ice-cream scoop works really well for even sized cakes!

  • Bake for 20 minutes until springy.

Beat together the cream cheese and maple syrup. Pipe or spread the icing on to the cakes. Drizzle with a little extra maple syrup.

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