Cupcakes- 80g (1/3 cup) diced Copha
- 225g (1 3/4 cups) Gluten free self-raising flour
- 1 1/2 tsp Gluten free baking powder
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cinnamon
- 1/4 tsp Mixed spice
- 150g (3/4 cup) firmly packed brown sugar
- 2 Eggs
- Zest of 1 Orange
- 60ml (1/4 cup) Orange juice
- 1/2 cup Chopped walnuts
- 1/4 cup Chopped figs
- 1 cup grated carrot (medium sized)
- Candied orange and lemon zest, to decorate
Lemon icing- 125g (1cup) Icing sugar
- 1/2 tsp grated lemon zest
- 1-2 tbsp lemon juice
| Cupcakes- Pre heat oven to 180°C (fan forced 160°C) 350°F/ 320°F. Line a 12-hole muffin pan with paper cases for standard sized cupcakes or a 24 hole muffin pan for mini-cupcakes
- Soften Copha in microwave in 30second increments until just soft enough to beat. Sift together self-raising flour, baking powder, ginger, cinnamon and mixed spice in a bowl
- In a separate bowl, cream Copha and brown sugar together using an electric mixer. Add eggs one at a time to the bowl, then add the orange zest.
- Warm the orange juice in a microwave safe bowl for 20 seconds on high. Add the orange juice and flour mixture in batches into the Copha mix. Stir in walnuts, figs and carrot. Mix together
- Divide batter equally into the prepared pan and bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven
- Set cupcakes aside in pan for 5-10minutes before turning onto a wire rack for 30 minutes to cool
Lemon icing- Sift icing sugar into a bowl
- Add lemon juice and beat by hand until the icing is thick and smooth
- Spread icing smoothly on top of cupcakes. Decorate with candied zest, allowing icing to set
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