Carrot and tahini muffins
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12
Ingredients
- 175g soft light brown sugar
- 2 eggs
- 150ml sunflower oil
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 250g carrots, grated
- 50g walnuts, roughly chopped
- 2 tsp mixed spice
TAHINI BUTTERCREAM
- 50g unsalted butter, softened
- 100g soft cheese
- 200g icing sugar
- 4 tbsp Belazu tahini
- 20g walnuts, roughly chopped
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4 and fill a muffin tray with cupcake cases. Whisk together the sugar and eggs using electric beaters until light and fluffy, then pour in the oil. Stir through the flour, bicarbonate of soda, salt, carrots, walnuts and mixed spice until evenly combined.
- STEP 2
Divide equally between the cases and bake for 13-15 minutes or until risen, golden on top and cooked through. Move to a wire rack to cool.
- STEP 3
To make the tahini buttercream, put the softened butter and soft cheese in a bowl and use electric beaters to whisk until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking in between until you have a light, fluffy buttercream and all of the icing sugar has been incorporated. Pour in the Belazu Tahini and whisk again to incorporate. Scrape into a piping bag with a round nozzle and pipe a swirl on top of each cupcake (or just spoon some of the buttercream on top) and top with chopped walnuts.
