Father Christmas Carrot Cupcakes

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Annabel Karmel


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170 g (6 oz) self-raising flour

1/2 tsp bicarbonate of soda

1 tsp mixed spice

a pinch of salt

170 g (6 oz) butter, room temperature

170 g (6 oz) soft light brown sugar

3 eggs, beaten

1/2 tsp vanilla extract

2 tbsp soured cream or Greek yoghurt

140 g (5 oz) grated carrot

110 g (4 oz) raisins

225 g Ready to roll white icing

3 tbsp apricot jam

Chocolate honeycomb balls or chocolate chips

Red food colouring

White Writing Icing

140 g (5 oz) icing sugar

4 tbsp maple syrup

3/4 tsp water

30 g (1 oz) pecan nuts, chopped (optional), to decorate

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