Yummy carrot cupcakes with cream cheese icing

Method

1. Preheat oven to 160 degrees fan assisted/170 gas oven. Line 12 hole muffin tin with cupcake cases.
2. Using electric whisk on a low setting whisk two eggs, oil an vanilla essence till fully combined
3. Combine dry ingredients eg. Flour, oats, bicarbonate, mixed spice and both sugars. Mix well using wooden spoon or spatula
4. Slowly add dry ingredients to the egg an oil and fold in. Add grated carrots and using an electric whisk combine ingredients whilst adding the raisins and orange juice.
5. Fill cupcake cases 3/4 of the way with cake mix, put on middle shelf in the oven and bake for 15-25 mins, bake till golden brown. Use skewer or tooth pick to check if cake is done if it comes out clean (and relatively dry) remove from oven
6. For the icing:
7. Whisk the unsalted butter till pale, creamy yellow colour
8. Sieve icing sugar then add gradually whisk in with butter along with the soft cheese till we'll combined, and the consistency has thickened just a bit (2-4) mins, medium speed
9. Finish by whisking in vanilla essence
10. Allow cupcakes to cool on a cooling rack then pipe cream cheese icing on or simply apply with a palette knife. Decorations are options but I simple sprinkled hundreds and thousands on mine.