Carrot Cake Cupcakes

Since I was first asked to make these back in 2007 - I must have made them over 30 times. They are so easy to make and even the people who doubt a vegetable being involved with a cake are pleasantly surprised.

They are really moist due to the use of the grated carrot and by using vegetable oil instead of butter. You could always add nuts or pineapple, but I really think they don't need it at all. 

Carrot Cake Cupcakes with Pumpkin Cream Cheese Frosting

Cake Ingredients (makes about 24 cupcakes)

260g (9oz / 2 cups) plain flour (all purpose)
220g (8oz / 1 cup) dark brown sugar
220g (8oz / 1 cup) light brown sugar
3 medium carrots - grated/shredded (3 cups)
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon

1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg

340ml (1 cup) vegetable oil
4 large eggs

Frosting Ingredients

75g (3oz) butter
200g (7oz) cream cheese
400g (14oz) icing sugar sifted
1/2 tsp ground cinnamon
1 tsp vanilla extract

Other additions you can add to your frosting are... a quarter of a can of cooked pumpkin, any of the ground spices you added to the cake, the grated zest of a lemon or lime - or both!

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a deep cake tin with 12 cupcake cases (for the first batch).

2. Combine all the dry ingredients and then mix in the wet ones, it's as simple as that! 

3. Make sure the mixture is combined well and the carrot is spread evenly throughout.

4. Spoon the mixture into the cake cases until half to two thirds full, then bake for 20-25 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

5. For the frosting make sure the butter is nice and soft then beat with the cream cheese (juice removed). Slowly sift in the icing sugar until your desired consistency is reached. You may find you need to add more or less sugar depending on how thick you like your frosting. Frost the cakes when cool and try not to eat them all in one go!

T-Rex Birthday Cake

Vanilla sponge with raspberry jam and vanilla buttercream and a T-Rex on top!

'Kitchen Sink' Stout Cupcakes

This year my husband has started a new hobby, home brewing his own beer. I don't mind, it keeps him busy and saves us money on beer. I say 'us', it's not like I drink much of it. I'd rather he brewed Bucks Fizz, but that's not gonna happen!

One of the most recent brews was a stout, with a few added extras. He wanted to add some extra flavours, so in went the 85% dark chocolate, black treacle and brown sugar. After trying this very dark and rich brew he decided he would like a pie made from it, I wanted cake - so I made both.

Here is the recipe for the richest and darkest cupcakes you will probably ever eat! I realise you can't use our homebrew but Young's Double Chocolate Stout  will work just as well, or even just a normal stout, the cocoa in the recipe will still give the cakes a nice chocolate flavour.

'Kitchen Sink' Stout Cupcakes

Cake Ingredients (makes 12 - 18 cupcakes)

250ml (9 fl oz) stout (use the rest to make a pie!)

250g (9oz) unsalted butter

75g (3oz) cocoa powder

400g (14oz) light brown sugar

142ml (5 fl oz) sour cream

2 medium egg(s)

1 tbsp vanilla extract

275g (10oz) plain flour

2.5 tsp bicarbonate of soda

Frosting Ingredients

75g (3oz) butter

200g (7oz) cream cheese

400g (14oz) icing sugar sifted

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a deep cake tin with 12 cupcake cases.

2. Add the stout to a saucepan and place on a medium heat then add the butter - chunks will melt quicker. When the butter is melted add in the cocoa and sugar, then whisk until combined. 

3. Remove the pan from the heat. In a separate bowl mix the sour cream with the eggs and vanilla then add to the melted stout mixture. Then sieve in the flour and bicarb and combine all the ingredients until thick and gloopy.

4. Spoon the mixture into the cake cases until half to two thirds full, then bake for 15 - 20 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

5. For the frosting make sure the butter is nice and soft then beat with the cream cheese (juice removed). Slowly sift in the icing sugar until your desired consistency is reached. You may find you need to add more or less sugar depending on how thick you like your frosting. Frost the cakes when cool and try not to eat them all in one go!

Blueberry and Vanilla Cupcakes

Using whole and crushed blueberries is a nice combination as the whole ones pop in the baking and make little pockets of fruit in the cake, whereas the crushed ones make the cakes all blue and beautifully scented.

Cake Ingredients (makes 12 - 18)

375g (13oz) plain flour

3 teaspoons baking powder

1/2 teaspoon salt

125g (4.5oz) unsalted butter, softened

200g (7oz) caster sugar

2 eggs

240ml (8 fl oz) milk

1 tsp vanilla extract

150g fresh blueberries

Frosting Ingredients

250g butter

500g icing sugar

75ml milk

50g fresh blueberries

1 tsp vanilla extract

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Combine the flour, baking powder and salt together and put to one side.

2. Line a deep cake tin with 12 cupcake cases.

3. Beat the butter and sugar together with an electric beater until light and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour mixture a little at a time alternately with the milk and vanilla.

4. Using a fork crush half of the blueberries and then fold the crushed and whole blueberries into the cake batter. I save a small handful to decorate the cakes but this is optional!

5. Fill the cake cases about one half to two-thirds full, I filled mine half full and it made 24 cupcakes.  Cook for 20-25 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

6. To make the frosting place the butter in a large mixing bowl. Add half of the icing sugar and then the milk and vanilla. Mix these ingredients with an electric beater and when combined add the rest of the icing sugar. Then add the blueberries and mix until they break and make the frosting all purple! If it’s a bit too runny or too stiff just add more milk or icing sugar until you get the consistency you like best.

7. Decorate the cooled cakes with the frosting and decorate with blueberries or whatever else you fancy.

Caramel Toffee Cupcakes

These were just one of three different types of cupcake I made at the request of someone at work.  All three recipes I had never made before, which made for rather an exciting evening of baking! I took the leftovers to work and for some reason the chaps went for these over the chocolate cupcakes and the ladies went for the chocolate. 

Be careful when making and handling the toffee shards - they are as sharp as glass when broken. The sugar can get really hot and burn through your skin if you get it on you!

Cake Ingredients (makes 12)

185g (6.5oz) unsalted and softened butter

170g (6oz) caster sugar 

3 eggs 

300g (10.5oz) ready-made, thick caramel filling (I used Carnation’s Dulce de Leche) 

125g (4.5oz) self raising flour 

30g (1oz) plain flour 

2 tablespoons milk 

Caramel Frosting Ingredients 

185g (6.5oz) icing sugar (sifted) 

20g (3/4oz) unsalted butter, softened 

100g ready-made, thick caramel filling (I used Carnation’s Dulce de Leche) 

Toffee Shard Ingredients 

115g (4oz) caster sugar 

1 tablespoon lemon juice 

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line a deep cake tin tin with 12 cupcake cases. 

2. Beat the softened butter and sugar together with an electric beater (or a strong arm and wooden spoon) until light and creamy. Add the eggs one at a time, beating well after adding each one. 

3. Add the caramel and beat until combined. 

4. Sift the flours together and fold in alternately with the milk. 

5. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool. 

6.To make the caramel frosting, beat all of the ingredients with electric beaters until smooth, add more icing sugar if the frosting is too runny and a dash of milk if it is too thick.

7. To make the toffee shards, line a tray with non-stick baking paper. Place the sugar and lemon juice in a small, heavy based saucepan over a low heat, shaking the pan occasionally, until the sugar melts and becomes a light caramel, the mix will be a golden brown colour. Pour the toffee onto the tray and spread out very thinly. Set aside to cool and harden. Spread or pipe the caramel frosting over the cupcakes when cool. 

8.Peel the paper away from the toffee and break into shards. Decorate the each cake with some toffee shards.