Recently, I saw some really interesting cupcakes, with lots of flavours on offer. There was a delicious looking carrot cupcake and I was inspired to create the refined sugar free version.

• Makes: 12 cupcakes
• Baking tray: 12 pan cupcake tin
• Prep time: 10 mins
• Difficulty: easy
• Oven temp 180°C (175°C fab forced)
• Baking time: 18-20 mins

Ingredients for Cupcake
1 cup olive oil
3 large eggs
1 teaspoon vanilla extract
1 cup The Sugar Breakup Dextrose
2 cups coarsely grated carrot
1 cup self-raising flour
1 cup almond meal
1 teaspoon ground cinnamon

Ingredients for cream cheese icing
1 block of Philadelphia cheese 250g at room temperature
The juice and rind of 1 lemon
1/4 cup of The Sugar Breakup Organic Golden Rice Malt Syrup

(You can change the RMS to 1/2 cup of The Sugar Breakup Dextrose if you need it thicker)

Putting it together

1. Warm oven to 180°C (175°C fan forced) and line your cupcake tin with patty cases.
2. In a large bowl place the oil, eggs and vanilla extract and whisk together.
3. Add the dextrose and whisk until blended.
4. Add the flour, carrot, almond meal and cinnamon and mix with a spatula until just mixed.
5. Spoon evenly into the patty cases.
6. Bake for 18-20 mins until a skewer comes out clean.
7. Leave in tin for 5 mins and then place the cupcakes onto a wire rack to cool.
8. Allow to cool and then ice with cream cheese icing

Cream cheese icing

1. Beat together cream cheese, lemon rind and juice and dextrose powder (or rice malt syrup).
2. Pipe or smooth onto cooled cupcakes
3. Enjoy