Boozy Carrot Cupcakes
For the cake
For the Syrup
For the frosting
Set the oven to 180C/160 fan/ Gas 4. Place 12 x cupcake cases in a muffin tin.
Whisk eggs in a bowl then add oil, carrots, sultanas, nuts and clementine zest. In a large bowl, mix theflour, spices, baking powder, muscovado sugar and salt. Add the wet to the dry and stir well, untilthoroughly combined and there are no pockets of flour.
Spoon into the prepared tin and bake for 25 - 30 minutes until risen and golden, and a skewer comesout clean. Leave to cool completely in the tin.
Meanwhile, mix 2 tbsp sugar syrup and add the Marmalade Gin. Poke a few holes in the top of eachcake and drizzle a small amount of syrup.
For the frosting, whisk the butter until light and fluffy, then whisk in the cream cheese, followed bythe icing sugar, clementine juice and Marmalade Gin. Continue whisking until smooth and creamy.
Once completely cool, cover each cake with frosting. Decorate with nuts, sugar carrots or gratedclementine zest, and enjoy with a large G&T!