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cupcakes.

This topic contains 32 replies, has 1 voice, and was last updated by Profile photo of BJB BJB > 7 days ago.

Discussions Food & Wine Recipes cupcakes.

Viewing 3 posts - 31 through 33 (of 33 total)
  • #1711118
    Profile photo of BJBBJB
    Member
    Member since: October 16, 2007
    Topics: 50
    Replies: 13310
    BJB

    Ingredients
    1 cup white flour
    1 top baking soda
    1/4 cup peanut butter
    1/4 cup vegetable oil
    1 cup shredded carrots
    1 tsp vanilla
    1/3 cup honey
    1 egg
    8 oz cream cheese, whipped
    Milk Bone Dog Biscuits, optional
    Directions
    Mix flour and baking soda together and then add all other ingredients.

    Bake at 350 for 30-40 minutes.

    Frost with wiped non-fat cream cheese.

    I doubled the recipe and made cupcakes out of the batter which made about 13 cupcakes. I baked them for about 20-25 mins. I only had enough whipped cream cheese for 9 of them with one package of cream cheese.

    Carrot, Peanut Dog Cupcakes. 🙂

    #1716198
    Profile photo of BJBBJB
    Member
    Member since: October 16, 2007
    Topics: 50
    Replies: 13310
    BJB

    Feijoa Cupcakes:

    10 grms butter, 3/4 cup sugar, 3 eggs, 1 1/3 cup flour, 3/4 coconut, 1 1/2 tspn baking powder, 6 feijoas-peeled and sliced.

    Cream butter and sugar, beat in the eggs. Stir in the flour, BP and coconut. Mix in the sliced feijoa’s.
    Spoon into cupcake cases or patty tins, and if wished top with a slice of feijoa.
    Bake @ 170 oC for 25 minutes.

    #1716202
    Profile photo of BJBBJB
    Member
    Member since: October 16, 2007
    Topics: 50
    Replies: 13310
    BJB

    Orange Cup Cakes:
    125g butter, softened; 2 tsp lemon or orange zest, grated; 1/2 cup caster sugar; 2 eggs; 1 cup stanard flour; 2 tsp baking powder; 1/4 cup milk

    METHOD
    1. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.

    2. Cream the butter, zest and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

    3. Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.

    4. Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.

    Nice iced with orange ( juice ) icing, as well. 🙂

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