Carrot Cupcakes

Ingredients:

175 gr butter (room temperature)
100 gr caster sugar
2 eggs
3 medium size carrots, grated
1/2 cup chopped walnuts
Juice and zest of 1/2 orange
1/4 cup milk
175 gr flour
2 teaspoons of baking powder
1 teaspoon cinnamon 
Orange zest, grated carrot or walnut halves to decorate 

For the icing:
100 gr cream cheese
200 gr icing sugar
1 teaspoon orange juice

How to:

1. Heat the oven to 180 degrees, prepare the muffin tin with cupcake liners. This recipe makes around 16 cupcakes.  

2. Cream the butter with sugar, add the eggs and keep whisking.

3. Add the grated carrots, orange zest, orange juice, milk and walnuts and fold with a spatula. Finally sift in the flour, baking powder and cinnamon. Mix well.

4. Distribute with a metal spoon into the cupcake liners and bake for 25 minutes. 

5. Leave to cool once they are baked and meanwhile, make the icing by mixing the cream cheese with a splash of orange juice and plenty of icing sugar. Serve when completely cool. Eat and enjoy!