Carrot Cake Cupcakes

Carrot Cake Cupcakes
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/4 cups brown sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp   freshly grated nutmeg
  • 1/4 cup  freshly squeezed orange juice
  • 1 1/2 cups shredded carrot
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  1. Preheat the oven to 190C / 350F. Line a 12 paper liners cup in a muffin pan.
  2. In a bowl, mix together sugar and eggs until smooth. Whisk in softened butter, orange juice and vanilla extract.
  3. In another bowl, whisk together the dry ingredient  flour, baking soda, spices and salt.
  4.  Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots.
  5. Scoop and  divide evenly into prepared muffin pan.
  6. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean.
  7. Cool on a wire rack before frosting.

Cream Cheese Frosting:
4 tbsp softened butter
4-oz    cream cheese, softened
2 1/2 – 3 cups confectioner sugar
2 tbsp  milk
1/2 tsp vanilla extract
orange and green food coloring

Mix together butter and cream cheese in a medium bowl. Beat in milk and vanilla extract, 
then gradually blend in the confectioner sugar until frosting is thick and creamy.
Design frosting evenly on top of cupcakes, setting aside no more than 1/3 cup to make carrots for decoration.
For the carrots, divide the reserved frosting into two bowls. Dye one orange (yellow and red) and one green (green and yellow). Scrape into two piping bags and use a plain tip for the body of the carrot and a slanting tip for the carrot top.
Pipe three or four small lines of green for the carrot tops, and pipe a carrot-shaped orange line leading down (make a large ball at one end and gradually release pressure as you pull the bag) from the greens to finish the carrots. Practice on a plate until you get the shape down consistently before topping cupcakes.

Happy baking experience !
MamaBear (",) 

Ginger and Apple Cupcakes

Ginger and Apple Cupcakes

This recipe does not rise very high so fill the cupcake cases to the level you want.
  • 150g.     Unsalted butter ( softened )
  • 175g.     Brown sugar
  • 2 tbsp.   Black treacle/molasses
  • 225g.     All purpose flour
  • 1 tsp.     Baking powder
  • 2 tsp.     Baking soda
  • 2 tsp.     Ground ginger
  • 150ml.    Milk
  • 1             Egg
  • 2  Apples chopped and tossed in 1 tsp. of lemon juice.
1. Pre-heat oven to 180*C / 350*F.
2. Prepare cupcake paper cases in a bun tray.
3. Softened the butter, sugar, treacle in a pan over a low heat and leave to cool.
4. Sieve the flour,baking powder,baking soda & ginger into a bowl.
5. Add the milk, beaten egg butter mixture and apples from the pan to dry ingredients in a bowl.
6. Mix together and spoon into the paper cases and bake for 18 to 20 minutes.

Frosting :
Topped with butter cream with ground ginger added to the mixture and piped onto the cupcakes.
Ginger and Apple Cupcakes can be serve in plain.

Happy baking experience !
MamaBear (",) 

Crumbs Vanilla Cupcakes

Crumbs Vanilla Cupcakes
  • 300g. unsalted butter, softened
  • 2 1/2 cups caster sugar
  • 5 eggs
  • 1 1/2 tsp. vanilla 
  • 1 1/2 tsp. almond extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup buttermilk

  1. Preheat the oven to 325ºF. Line a 12 cup muffin tin with paper liners.
  2. In a mixer, beat the butter and sugar until light and fluffy. 
  3. Add the eggs, mixing well after each addition, followed by the vanilla and almond extracts.
  4. Sift together the flour, baking powder and baking soda into a small bowl. 
  5. With the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.
  6. Scoop the mixture and fill each cup 3/4 full with batter. 
  7. Bake for about 18 to 22 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting.
  • 1 lb. cream cheese
  • 1 lb. unsalted butter
  • 1 16oz. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1/4 cup of rainbow sprinkles
To make the frosting cream together the butter and cream cheese until totally smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the crumbs vanilla cupcakes.

Happy baking experience !
MamaBear (",) 

Soft and Chewy Chocolate Raisins Cookies

Chocolate Raisins Cookies
  • 1/2 cups all purpose flour
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 1/2 cups caster sugar
  • 100 gm. unsalted butter, softened (or 1 Stick)
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 1 box sml. raisins 
  1. Preheat the oven to 160'C (or 320'F) 
  2. In a bowl, mix together sugar and melted butter.
  3. Beat eggs and mix to sugar mixture until smooth then add vanilla. 
  4. In another bowl, whisk together the dry ingredient all purpose flour, baking powder and the self-raising flour.
  5.  Gradually mix the dry ingredient to sugar mixture until combined then add the raisins.
  6. Scoop one tbsp of dough and  roll in your palm and drop onto lined baking trays.
  7. Bake for 12 minutes or until just lightly golden then remove from oven.
  8. Allow to cool on try for 3 mins. before transferring to a wire rack to cool completely.

Happy baking experience !
MamaBear (",)