• 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 cup cakes. Decorate with candied zest, allowing icing to set