Carrot & cream cheese cupcakes

They look a bit Christmas'y, I know. These bloody stars but I didn't have anything else to decorate these cupcakes with. Also the pictures were taken late in the evening, with artificial light, so it even adds to this winter feeling. I promise that next posts are going to be more in line with current season! Anyway, these cupcakes are amazing so enjoy!

Ingredients:

175g brown muscovado sugar
100g wholemeal self-rising flour
100g self-raising plain flour
1 tsp bicarbonate of soda
2 tsp mixed spice
zest 1 orange
2 eggs
150ml sunflower oil
200g carrots , grated

Icing:

100g butter
300g soft cheese
100g icing sugar
1 tsp vanilla extract

Heat oven to 180C and line 12 hole muffin tin with cases. Mix the sugar, flours, bicarbonate soda, spice and zest. Whisk egg, oil and grated carrot together and stir into dry ingredients. Spread the mixture into cases and bake for approximately 20 minutes. Remember to cool before icing!
To make the icing beat the butter until soft, beat in the soft cheese, icing sugar and vanilla extract. Arrange on top of the cakes and sprinkle with something orange (bloody stars!)