These delicious cupcakes are popular in my adult and child classes. For children, I substitute the walnuts for the same quantity of sultanas. Custard powder might seem a strange ingredient to use in icing, but I find it gives a hint of vanilla without being overpowering, which can be the case with vanilla extract. I also love custard.
 

Method

• Preheat oven to 180°C. Line a muffin tin with muffin cups.
• Sift together the flour, sugar, salt and spices in a large bowl. In a separate bowl, beat the eggs, add the oil, vanilla extract and grated carrots
• Add the wet ingredients to the dry mixture. Mix well but do not over beat
• Add the nuts.
• Pour the batter into the prepared muffin cups.
• Bake for 20-25 minutes, or until just firm to the touch
• Remove from the oven, wait five minutes then cool on a wire rack
• For the icing, dissolve the custard powder in the milk, then beat with the butter and cheese in a large bowl using a hand held mixer or stand mixer fitted with a paddle attachment on a medium speed until smooth - about two minutes.
• Stop, scrape the sides of the bowl with a spatula, and with the mixer on a low speed, gradually add the icing sugar for about 1-2 minutes until light, fluffy and creamy.
• When the cakes are cool spread the frosting on with a knife.
• Make your carrot or vegetable decorations.
  
  @myrelationshipwithfood