Ingredients

• 80g (1/3 cup)  diced copha
• 225g (1 ¾ cups) Gluten free self-raising flour
• 1 ½ tsp Gluten free baking powder
• ½ tsp Ground ginger
• ¼ tsp Ground cinnamon
• ¼ tsp Mixed spice
• 150g (¾ cup) firmly packed brown sugar
• 2 Eggs
• Zest of 1 Orange
• 60ml (¼ cup) Orange juice
• ½ cup Chopped walnuts
• ¼ cup Chopped figs
• 1 cup grated carrot (medium sized)
• Colourful edible balls or sprinkles to decorate cupcakes

Lemon icing

• 125g (1cup) Icing sugar
• ½ tsp grated lemon zest
• 1 –2 tbsp lemon juice

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Set cupcakes aside in pan for 5-10minutes before turning onto a wire rack for 30 minutes to cool.

Lemon icing

1. Sift icing sugar into a bowl. Add lemon juice and beat by hand until the icing is thick and smooth.

Assembly

• Spread icing smoothly on top of cup cakes.
• Decorate with colourful edible balls or sprinkles, allowing icing to set.

Tip: Can be stored in an air-tight container in room temperature for 2-3 days.