Carrot Cupcakes with Whipped Cream frosting and Mango Jam

The combination of carrot and mango might be an unusual one but I found that the mango really helps push the carrot come through more.Carrot is a delicate flavor so I tried to not over do the mango and kept it only as part of the topping and did not incorporate it into the cake batter itself.The recipe is modified from  the country living website

This recipe makes 6 medium size cupcakes.

Cupcake Ingredients:
flour 120gm
castor sugar 120gm
oil 60ml
egg 1
vanilla extract 1tsp
baking powder 1tsp
baking soda 1/2 tsp
carrot 1 large grated
walnuts 1/4 cup chopped

Frosting Ingredients::
whipped cream (I used the blue bird brand which has vanilla extract in it as well as sugar)1cup
mango jam 1/4 cup (its best to use an icing bag with a small tip to pipe it on to the cupcakes)
grated carrot 2 tbsp

Method:
1.Mix all the dry ingredients together followed by the wet ingredients whip till it reaches dropping consistency.
2.line a 6 cup muffin tray with cupcake liners.pour the batter in using an icecream scoop to ensure even distribution of the batter.If an ice cream scoop is not available then a big spoon can be used as well.Take care to not overfill the liners.The batter should reach only till the 3/4 mark on the liner or slightly more than half full.
3.Bake at 180degree Celsius for 15-20 mins.Check at 12 mins and adjust time.The cupcakes are done when a toothpick comes out clean.
4.Cool the cupcakes completely before frosting.
5.Frost the cupcakes using whipped cream,add some grated carrot on top and pipe the mango jam on top.