No cupcake wrappers in the house so no cupcakes today, just muffins instead! Carrot cake is delicious… everyone who doesn’t like it probably just hasn’t tried a good one yet….. 😉
My dad grew this rose in his glorious garden haha so I had to take a picture!
(There are a few more of his flowers on my insta)
Carrot Muffins with Apricot and Almond
1/2 cup oil
3/4 cup brown sugar
1/3 cup sour cream
1 cup flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup grated carrots
3 apricots (quite ripe)
3/4 cup icing sugar
A little hot water
Preheat the oven to 170 degrees Celsius. Grease a 12 hole muffin pan.
Whisk the eggs, oil, sugar and sour cream. Fold in the flour, baking soda and cinnamon. Fold in the carrots until just combined. Divide between the muffin holes (I only got 10 from mine). Bake for 20 minutes until the top springs back when pressed lightly.
Cool for a few mins then remove from the tin and cool completely. While they are cooling (or cooking, you can do this earlier), chop up the apricots and microwave for one minute on high, stir and then repeat. Cool completely then chill.
Soften the butter for the icing then mix in half the icing sugar and beat very well by hand. Add a few drops of water and add the rest of the icing sugar. Beat until thick and fluffy. Spread on top of the muffins then dollop on some apricot compote. Sprinkle the almonds on top. Chill until 5 mins before serving.
Makes 10 and they are just as delicious even three days later if kept chilled!
Nyahhh! This is a bit of a rushed post…. I just realised it’s been a whole week. So here, quite fittingling, are some muffins that I made in a rush too, at work. This is what happens when the cabinet is almost empty and it’s a public holiday. Customers.
Excuse the awful photos. Hopefully they convince you that these muffins are delicious 🙂
Carrot Cake Muffins with Lemon Cream Cheese Frosting
250g grated carrots
1/2 cup sugar
1/2 cup oil
1 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup icing sugar
3 Tbsp cream cheese
1 tsp lemon zest
1 tsp lemon juice
Dried apricots, chopped
Toasted coconut threads
Preheat the oven to 180 degrees Celsius. Grease 6 holes of a muffin tray.
Beat the eggs, sugar and oil until combined. Sift together the flour, baking powder, cinnamon and ginger and fold into the egg mixture, followed by the carrots. When JUST combined, spoon into the muffin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the trays for 20 minutes and then unmold and cool completely.
Beat together the butter and icing sugar until pale and creamy, followed by the cream cheese, lemon juice and lemon zest. Spread on top of the cupcakes and decorate with the nuts, coconut and fruits.
Probably the only positive thing to happen while reading the paper….
Just a quick recipe today, enjoy the goodness of carrot cake and caramelly filling in something you might not make very often (or at all). They are delicious 🙂
Carrot Whoopie Pies with Golden Syrup/Treacle Frosting
1&1/2 cups flour
2 tsp baking powder
1/3 cup sugar
Pinches of some spices (cinnamon, nutmeg, ginger etc)
1 egg, whisked
2 Tbsp oil
1 carrot, grated
1 cup (+) milk
25g butter, softened
1/2+ cup icing sugar
1 Tbsp golden syrup/treacle/dulce de leche
Preheat the oven to 180 degrees celsius and line two baking trays.
Whisk together the flour, baking powder, sugar and spices. Make a well in the middle and pour in the egg, oil, carrot and a dash of milk. VERY gently mix together, adding more milk as needed, until just combined and the batter is quite thick but still drops off the spoon. Place even sized (Tbsp-ful roughly) dollops onto the baking tray and bake for 15 minutes, until firm and a skewer comes out clean when inserted. Cool on the tray.
Meanwhile, make the filling. Vigourously beat the frosting ingredients together until light and pale/fluffy/delicious etc. You may have to add a little more icing sugar or some milk to get a good consistency that won’t squish everywhere. Place a dollop of frosting on the bottom of one of the half-pies and sandwich another on top.
Store in an airtight container; makes 12-ish and they last very well 🙂