Carrot cupcakes with peanut butter frosting

For the base (dough)

• 8 tbsp brown sugar, Belbake
• 8 tbsp all purpose flour, Rivercote
• 4 tsp baking soda
• 2 tsp ground cinammon, Kania
• 4 tsp orange zest
• 4 fresh eggs
• 8 tbsp sunflower oil, Vita D’or
• 4 large carrots, grated

For the frosting

• 600 gr. cream cheese, Linessa
• 8 tbsp peanut butter
• 1 tbsp honey, GLYKANTHI
• 1 vanilla pod, Belbake
• Coloured sprinkles for decoration (optional)

Method

1. Preheat the oven to 180^ο C and prepare 20 muffin molds
2. Whisk all the ingredients in a large bowl.
3. Divide the mixture in the molds filling them up to ¾.
4. Put on a baking tray and bake in a preheated air oven at 180^ο C for 20 minutes. To make sure they are cooked, prick with a tooth pick. If it comes out dry they are ready. Otherwise bake a little longer.
5. Remove from the oven and leave for another 5 minutes to cool before decorating. Then remove from the molds.

For the frosting

1. Whisk all the ingredients in a large bowl.
2. Use a pastry bag to decorate the top of the cakes.
3. Finally cover with sprinkles.