Button Carrot Cupcakes

• 1 cup vegetable oil
• 1 1/3 cups firmly packed light brown sugar
• 3 None eggs
• 3 cups coarsely grated carrots
• 1 cup walnuts, coarsely chopped
• 3 cups self-rising flour
• 1/2 tsp baking soda
• 2 tsp mixed spice, such as pumpkin pie spice
• 1/3 cup apricot jam, warmed and strained
• 8 oz ready-to-roll white fondant
• None None Yellow food color
• 72 None mini mints

1. Preheat the oven to 350u0b0F. Line 18 cups of two 12-cup muffin pans with paper liners.
2. Beat oil, sugar and eggs in large bowl with electric mixer until thick. Stir in carrot and nuts. Stir in combined sifted dry ingredients. Spoon into prepared muffin cups.
3. Bake about 30 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4. Brush cold cakes with a little jam.
5. Tint fondant pale yellow. Roll between sheets of parchment paper until 1/4-inch thick. Using 3-inch cutter, cut 18 rounds from the fondant. Use the blunt edge of 2 1/3-inch round cutter to mark the edge of the buttons. Place rounds on cakes. Position mini mints to make button holes.

vegetable oil, brown sugar, eggs, carrots, walnuts, flour, baking soda, mixed spice, apricot, yellow food color, mints

Taken from recipes-plus.com/api/v2.0/recipes/35446 (may not work)