Cardamom & carrot cupcakes

Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with cupcake cases. Bash open the cardamom pods, then grind the seeds into a powder with a pestle and mortar or in a bowl using the end of a rolling pin. In a large bowl, whisk the sugar, flour, baking powder, salt and ground cardamom.

In a separate bowl, whisk together the eggs and olive oil, then pour over the dry ingredients with the grated carrots and zest of 1 orange. Fold together to a smooth batter, then divide among the cupcake cases. Bake for 18-20 minutes until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, use an electric hand mixer to beat the mascarpone for 1 minute. Sift over the icing sugar and a pinch of salt, add the vanilla, then beat for 3-5 minutes until fluffy. Transfer the icing to a piping bag and pipe onto the cupcakes, or spread it on with a spoon. Scatter over the remaining orange zest and serve.