| 1. | Preheat oven to 170ºC. Line a 12-hole regular muffin pan with paper cases. |
| 2. | Beat butter and brown sugar until pale and creamy. Beat in eggs, one at a time (do not be concerned if the mixture appears to curdle). Stir in carrot, sultanas and pecans. Sift flour and spice together. Add to carrot mixture alternately with milk. |
| 3. | Divide mixture between holes of prepared pan. Bake 25 minutes or until cooked. Remove from pan and cool on a rack. |
| 4. | Make frosting: Beat cream cheese, butter and rind until creamy. Gradually beat in sifted icing sugar. Spread cupcakes with frosting and decorate with pistachios and Jaffas. |
Print this recipe