Carrot and Pistachio Cupcakes with Maple Buttercream

Carrot and pistachio cupcakes

• 125 ml sunflower oil
• 2 large eggs
• 175 g grated carrot
• 100 g maple sugar
• 175 g self-raising flour 
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 1 tsp mixed spice
• 50 g pistachios
• 50 g raisins

Buttercream

• 250 g maple icing sugar 
• 125 g unsalted butter 
• 50 g cream cheese 
• 40 g pistachio cream 

To decorate

• Chopped pistachios 
• Maple biscuits

1. Pre-heat the oven to 180C (fan).
2. Whisk together the sunflower oil and eggs, then add the grated carrot and maple sugar.
3. Sift in the self-raising flour and bicarbonate of soda along with the cinnamon and mixed spice. Add the pistachios and raisins, mixing until fully combined.
4. Divide the batter evenly between 12 cupcake cases and bake for around 20 minutes.
5. Leave to cool before decorating.

Buttercream

1. Cream together the butter and maple icing sugar, then add the cream cheese.
2. Whisk until pale and creamy, then add the pistachio cream, mixing until smooth and evenly combined.
3. Pipe the buttercream onto the cooled cupcakes and decorate with the chopped pistachios and maple biscuits.