- #1711118BJB February 12, 2019 at 2:26 pm
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
8 oz cream cheese, whipped
Milk Bone Dog Biscuits, optional
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. 🙂#1716198BJB April 8, 2019 at 12:40 pm
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.#1716202BJB April 8, 2019 at 2:24 pm
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
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. 🙂#1724315BJB July 5, 2019 at 2:35 pm
140g golden caster sugar
3 large eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water
few chocolate-coated coffee beans, to decorate (optional)
For the icing
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
50g plain chocolate, melted
Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.#1724449BJB July 7, 2019 at 2:31 pm
375 g fresh beetroot – peeled and very fine grated
270 g self-raising flour
35 g cocoa powder
1 teaspoon mixed spice
200 g brown sugar
3 eggs – room temperature lightly beaten with fork
180 g unsalted butter – melted,cooled
2 teaspoons vanilla extract
1) Preheat oven to 180 C
2)Line muffin tray with paper cupcakes
3)Beetroot wash,peel and grate very fine on grate into a medium bowl.Add sifted flour,cocoa,mixed spice,sugar,eggs,butter and vanilla extract,mix well,make nice mixture.Spoon each paper cup (3/4 ) with the mixture.
4)Bake for about 30 mins or until a skewer inserted into centres comes out dry.Set on wire rack until cold,then decorate with your favorite frosting.
Chocolate Beetroot Cupcakes.#1724824BJB July 11, 2019 at 2:31 pm
Chocolate Crackle Cupcakes:
250 g Kremelta (Copha)
4 cups / 120 g Rice Bubbles (Rice Krispies)
1 cup / 150 g icing sugar (confectioner’s sugar)
1 cup / 70 g desiccated coconut
¼ cup / 25 g cocoa powder
Melt Kremalta and pour over the next four ingredients. Spoon into muffin cases.
12 standard-sized muffin paper cases.#1724827BJB July 11, 2019 at 2:39 pm
Oatmeal and Raisen Cupcakes:
1 cup all purpose (plain) flour
1 cup rolled oats
½ cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons cinnamon
¼ teaspoon ground nutmeg
1 large egg, beaten
1 cup buttermilk
1 teaspoon vanilla extract
½ cup mild olive oil (not extra virgin)
1 cup juicy raisins or sultanas
Preheat the oven to 375°F (190°C or 170° for a fan oven).
Line a 12 cup muffin pan with paper baking cups.
In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a medium bowl, mix together the egg, buttermilk, vanilla and oil.
Pour the wet ingredients into the dry ingredients and stir just until mixed.
Gently stir in the raisins or sultanas.
Scoop the batter into muffin cups – I use a quick release ice cream scoop or a ⅓ cup measure to do this.
Bake for 15 to 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Cool in the tray for 5 minutes before transferring to a wire rack.
Muffins taste best slightly warm but they reheat well the next day.#1729454BJB August 14, 2019 at 12:34 pm
75g butter, softened
1/2 cup caster sugar
1 tsp vanilla essence
2 small eggs
1/4 cup passionfruit pulp (fresh or preserved)
1 cup plus 2 Tbs self-raising flour
1. Heat oven to 180C. Grease or line 12 muffin pans with paper cases.
2. Beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition.
3. Stir in passionfruit pulp, then fold in sifted flour. Half fill paper cases with mixture and bake for 15-20 minutes or until a skewer inserted into the centre of one cake comes out clean. Remove to a wire rack to cool. Ice with passionfruit frosting.
* Makes 12: PASSIONFRUIT CUPCAKES#1733269BJB September 29, 2019 at 12:24 pm
CHOCLATE DATE CUPCAKES:
Finely grated rind and juice of 1 orange
2/3 cup fresh dates, pitted and chopped
½ cup Bournville Cocoa
60g Dark Chocolate Melts
½ cup brown sugar
½ teaspoon vanilla
½ teaspoon bicarbonate of soda
1/3 cup cornflour
to make it:
MAKE juice up to 2/3 cup with water, then combine with the dates in a saucepan, bring to the boil then remove from the heat. Transfer mixture to food processor; add cocoa and chocolate and pulse to combine. Stand for 2 minutes before adding remaining ingredients and process just until smooth.
SPOON into 12 x 1/3 cup capacity patty paper lined muffin pans.
BAKE in a moderately slow oven 160°C for 20-25 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of pan to cool. Serve warm or cool dusted with icing sugar .
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