Carrot cupcakes with cream cheese buttercream frosting

Carrot cupcakes with cream cheese buttercream frosting

For 18 cupcakes:

170 gm (1 1/4 cups) plain flour

65 gm (1/4 cup + 2 tbsp) cornstarch or cornflour

1 tsp baking powder

1/2 tsp baking soda

1/2 cup milk + 1/2 cup orange juice (instead of vinegar)

220 gm (1 cup) granulated sugar*

125 ml (1/2 cup) vegetable oil (preferably rice bran)

1 tsp vanilla extract
1/2 tsp ground vietnamese cinnamon
1/2 tsp ground clove+cardamom+cinnamon
1/4 tsp nutmeg

1 1/2 cups shredded carrot

1 tbsp water

Cream cheese BC frosting:

1/2 cup butter
1/2 cup cream cheese
4 cups icing sugar
1 teaspoon vanilla extract

Place butter in mixing bowl, beat until smooth (about 3 to 5 minutes)
Add cream cheese and blend until combined and smooth (about 30 seconds)
Add vanilla extract and icing sugar, one cup at a time and blend on low speed until all sugar is in and then on medium for about 4 - 5 minutes

Pipe small orange carrots with green leaves on top of the white frosting.  This can be regular buttercream.