Carrot and Banana Cupcakes

  • 3 soft, ripe bananas
  • 9oz demerara sugar
  • 4 medium sized eggs
  • 270ml sunflower oil
  • 425g plain flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 3 medium-sized carrots, grated
  • 85g raisins
  • For the cream cheese icing
  • 350g softened unsalted butter
  • 250g full fat cream cheese
  • 350g sieved icing sugar
  • 2 tsp lemon juice
View metric measurements

Preheat the oven to 170°C.

In a large bowl, mash the bananas and mix well with the sugar. Using a stand mixer or a wooden spoon, beat in the eggs one at a time until well incorporated.

Add the oil, flour, baking powder, bicarbonate of soda and the salt, and mix well until incorporated. Finally, add the carrots and the raisins.

Now spoon the mixture into your cake cases, up to two thirds full. Put into the oven and bake for ten to twelve minutes, until they spring back to the touch or a toothpick comes out clean.

Using an electric mixer (you can do by hand, but the mixer makes this icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice.

Now beat for about 3 minutes until all light and fluffy. Leave in a cool place to set for 20 minutes – but not the fridge. Put into a piping bag and pipe on top of the cupcakes. Decorate with the almond praline.

Note: The icing mixture makes more than enough for these cupcakes. Lotte makes it in batches and freezes, and you could too - or halve these amounts.

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