They are divine so thought I would pass the recipe on. I have made the raspberry ones loads of times (they would be nice with blackberries too I would think) but this was the first time for the carrot.
Raspberry cupcakes - makes 12
Set the oven to 180 deg/gas 4
180g softened butter
180g caster sugar
180g plain flour
1 heaped tsp baking powder
3-4 tblsp milk
2 eggs
150g raspberries
Put everything but the raspberries in a mixer and mix together. Add a little more milk if needed (it should be dropping consistency).
Put a spoonful of mixture in the bottom of the case. Add two or three raspberries and then another spoon of mixture.
Bake for 15-20 minutes.
L will be icing them when she gets home - butter icing with a small amount of pink colouring in I think and then a raspberry on top.
Carrot
Set the oven to 180 deg
3 medium carrots, peeled and grated (takes seconds in Delia
)100g soft light brown sugar
80g softened butter
80g golden syrup
2 eggs
150g SR flour
1/2 tsp bicar soda
1 tsp ground cinnamon
pinch of salt
Put the butter, sugar and syrup in a pan and melt. Remove from heat and cool slightly. Add the remaining ingredients and mix into a smooth batter.
Spoon into the cases and bake for around 20-25 mins.
The recipe suggests a cream cheese icing but we will probably do butter icing and decorate it with a little grated carrot I saved.
My two don't really like butter icing and as I have made 12 of each cakes and they only need 3 of each for the show it isn't worth icing all the rest as they won't eat them with the icing on. Therefore it isn't worth making up a batch of butter icing and a batch of cream cheese icing just for 3 (of each) cakes!
