Pre heat the oven to 180'C.
Grate the carrot finely, roughly chop the pecan nuts and sieve the flour.
Place the butter and the sugar in a machine, or in a bowl with a hand whisk. Whisk until light and fluffy in texture. Add one large spoon of the self raising flour to help the mixture to bind and add one egg at a time until all incorporated. Remove the whisk and gently fold in the flour using a spatula.
When all of the flour is incorporated add the chopped nuts and the grated carrot.
Spoon the mixture into cupcake cases until 3/4 full and bake for 12 minutes.
Remove from the oven after 12 minutes an allow to cool before filling and icing.
Mix the marmalade and the cream cheese together. When the mixture is ready. Remove a small section of the cake using a small knife or spoon and fill it with the marmalade mixture.
Sieve the icing sugar.
Place all of the butter into the machine stand mixer with a paddle attachment. Beat the butter until light in colour. Gradually add the icing sugar. When the icing sugar is incorporated add the mascarpone into the mixture and beat for a further minute. Finally add the ground cinnamon.
Place the mixture into a piping bag with a star nozzle. Decorate the cupcake with the butter icing starting from the edge of the cupcake and working inwards.
Peel the rind of the oranges and cut into thin strips. Place in a saucepan and cover with water. Bring the water to to boil and reduce until there is no water left. When all the water has evaporated, add the caster sugar to the pan and keep on the heat for 2-3 minutes until it is a caramel colour. Place the orange zest onto a piece of grease proof paper and allow to cool. When cool sprinkle the orange on top of the cake.
«Always make sure the butter icing is at room temperature when you are ready to pipe as it will be soft and easier to work with.»