Matcha + Carrot Cake Cupcakes

Carrot Cake tea infused carrot cake with cream cheese frosting & Gingernut Matcha "moss" topping. Recipe by Amy Lee Cup of Tea.

For the cake:

• 3 peeled & grated medium carrots
• 100g of soft light brown sugar
• 80g of softened unsalted butter
• 80g of golden syrup
• 2 medium eggs
• 135g self-raising flour
• 1/2 tsp of bicarb of soda
• 1 tsp of ground cinnamon
• Pinch of salt
• 15g of Carrot Cake tea

For the icing:

• 50g of softened unsalted butter
• 110g cream cheese
• 225g of icing sugar
• 1 tsp of vanilla extract

For the Matcha "moss":

• 115g of desiccated coconut
• 2 Perfect Tea Spoons of Gingernut Matcha
• 1 large slice of bread crumbs

For the cake:

1. Preheat the oven to 180°C

2. Put the tea in a blender until it is a fine powder

3. Put the flour, grated carrot, salt, bicarb, cinnamon and eggs into a mixing bowl

4. Put the butter, sugar & golden syrup into a saucepan on a medium heat, stir until melted

5. Take the sugary buttery mixture off the heat and slowly pour into the mixing bowl

6. Mix until the batter is smooth then spoon into cake cases

7. Bake for 20-25 minutes until risen. To double check that they're properly cooked, stick a cocktail stick into one and if it comes out clean, they're good to go!

8. One removed from the oven, leave to cool on a wire rack

For the icing:

1. Combine the softened butter, cream cheese, icing sugar and vanilla extract in a mixing bowl

2. Use an electric whisk to whisk the mixture until completely smooth

3. Either apply to the cooled cakes with a spoon or use a piping bag (I just used a spoon as its going to be covered with "moss" anyway!)

For the Matcha "moss":

1. All you need to do with this is mix all of the ingredients together (I used a blender), then sprinkle over the iced cakes

2. Add any additional decorations that you want!

Enjoy!