CARROT CUPCAKES WITH LEMON CREAM CHEESE FROSTING

250ml (1 cup) vegetable oil
2 tsp Queen Natural Vanilla Essence
3 eggs
1 cup (215g) caster sugar
2 cups (190g) finely grated carrot
1 cup (150g) self-raising flour
125g pkt almond meal
1 tsp ground cinnamon
1 1/2 cups (230g)icing sugar mixture
250g pkt cream cheese, at room temperature
2 1/2 tsp Queen Natural Lemon Essence

Preheat oven to 180C. Line sixteen muffin pans with 2 layers of paper cases. Whisk together the oil, eggs and Queen Natural Vanilla Essence in a bowl. Add the caster sugar and beat with electric mixer to combine. Stir in the carrot, flour, almond meal and cinnamon. Divide into prepared patty pans. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool. Using an electric mixer, beat the cream cheese, icing sugar mixture and Queen Lemon Essence in a bowl until smooth. Spread or pipe over cupcakes and serve.

Store in refrigerator in airtight container for up to 3 days.