Carrot and Pecan Cupcakes

This week is all about cupcakes. Starting off with an easy recipe...........

375 ml cake flour
15 ml baking powder
2.5 ml salt
250 ml finely grated carrots
60 ml chopped pecan nuts
250 ml milk
90 ml sunflower oil
250 ml sugar
3 eggs
5 ml vanilla extract

Icing
1 x 230 g tub smooth cream cheese
140 g icing sugar
80 g white chocolate, melted

Method
Sift the flour, baking powder and salt together. Add carrots and nuts and mix to coat with flour. Heat milk and oil together. Cool slightly. Beat sugar, eggs and essence together until creamy and light. Add flour mixture and milk and oil mixture. Mix and spoon into cupcake cases placed in a muffin tin, about 2/3 way full. Bake in a preheated oven at 180°C for 15 - 20 minutes. Cool.

Icing
Beat together cream cheese and icing sugar until creamy. Add the chocolate and mix well.