Carrot Cake Muffins
Oh man, I can't tell you how long I've had my eye on this recipe. It's yet another recipe from my new favourite BBC Good Food Magazine. I feel so thankful to have found a replacement for Gourmet *sigh* but I can understand that you all might be getting bored with my BBC Good F... rambling. I'm going to try to contain myself.
But right now... I'm just totally stoked because it's the first time that I've used this...
My new kitchen scale. I know, looks totally simple doesn't it? What it means though is that I can finally bake some of these fantastic looking recipes. In the UK they don't measure with cups and all that. It's ml. or oz. or gr. What can I do if I don't have a scale. I know that 250 g is approximately one cup but it can be totally different with different ingredients. Flour and butter just measure one cup differently - ya know...
It's all behind me now though because of this awesome sick kitchen scale. Tell you what... I also made my own self rising flour - another UK thing apparently. Seriously though, 1 cup of all purpose flour, 1 1/4 tsp baking powder, dash of salt. I make about 3 cups or so of it and mix it together. Tidy. I'll just keep it aside for when I need self rising.
Cupcake was yum but actually got better the next day. Worth making a day ahead - it was that much better. Texture was really nice and light. It's a keeper.
Carrot and Cream Cheese Cupcakes
BBC Good Food Magazine
made about 18 medium sized cupcakes
350 g/12 oz brown sugar
200 g/8 oz whole wheat self rising flour (made mine)
200g/8 oz self rising flour (made it)
2 tsp baking soda
4 tsp mixed spice (I used a combo of allspice, clove, nutmeg and cardamom)
zest 2 oranges
4 eggs
300 ml sunflower oil (I think I use canola)
about 5 carrots grated (let's say 300 g or so)
Icing
1 package (8 oz) cream cheese at room temp.
1/3 cup unsalted butter at room temp.
3/4 cup icing sugar sifted
Heat oven to 350 degrees F.
Line your muffin tin. Mix the flours, brown sugar, baking soda, spices and orange zest in a large bowl. Separately mix together the eggs and oil. Once mixed add to the flour mixture and mix well. Add in the carrots (throw in a few raisins if you like ;-). Fill the muffin tins just to the top and bake for about 20 - 22 min. until a tester comes out clean. Cool completely before icing.
Icing: In a large bowl mix together the cream cheese and butter until well blended. Add in the icing sugar and fully incorporate. Make sure it's the right thickness (add a little more icing sugar if needed). Ice cooled cupcakes.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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