Carrot Cupcakes

Here are my humble carrot cupcakes with a little bit of flair.
My recipe was inspired by Delia's Low-fat Moist Carrot Cake. I adjusted her recipe for cupcakes and used half-fat crème fraiche, so they are even more low-fat.  Juicy fruit and crunchy walnuts give these cupcakes a lovely flavour and texture. As you expect, grated carrot keeps the cupcakes very moist. 
Shall I put the kettle on?  

Ingredients (12 cupcakes)

• 6 oz (175 g) dark brown soft sugar, sifted
• 2 large eggs at room temperature
• 100 ml sunflower oil
• 7 oz (200 g) self-raising flour
• 1 level teaspoons baking powder
• 3 teaspoons mixed spice (or cinnamon + ginger)
• grated zest 1 orange
• 7 oz (200 g) carrots, peeled and coarsely grated
• 3 oz dried mixed fruit + 3 oz walnuts 

     For the topping

• 200 g crème fraiche
• 15 g caster sugar
• 1/2 teaspoons vanilla paste
• 1 teaspoon ground cinnamon, plus a little extra for dusting

Method 

1. Pre-heat the oven to gas mark 3, 325°F (170°C).
2. Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes.
3. Then sift together the flour, baking powder and the mixed spice into the bowl.
4. Stir all this together, then fold in the orange zest, carrots, dried mix fruit and chopped walnuts. 
5. Pour the mixture into the prepared muffin tin and bake on the centre shelf of the oven for 25-30 minutes, until they are well risen and feels firm and springy to the touch when lightly pressed in the centre.
6. While the cupcakes are cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
7. When the cupcakes are completely cold, remove them from the tin, spread the topping over and dust with a little more cinnamon.