You may have noticed it has been a little quiet around here over the past few weeks. We had a wonderful trip to Paris and since arriving home have been busy with work commitments and school work. The jet lag impacted on our creative flow but we are slowly getting back into our groove. We have some crafty projects and tutorials in progress and plan to be sharing more in this space from next week.
I had a day off work today and have spent it pottering around at home. I really enjoy having the occasional go slow day, where I take time to enjoy the simple things in life.
I baked up a batch of carrot cupcakes They are a delicious, rustic looking cupcake, topped with vanilla icing. It is the muscavado sugar and cinnamon which give them a lovely flavour.
50 g (1/4 cup) dark muscavado sugar
50 g (1/4 cup) golden castor sugar
175 ml (3/4 cup) of vegetable oil
225 g (2 cups) plain (all purpose) flour
3/4 teaspoon bicarb soda
1 teaspoon cinnamon
pinch of salt
150 g grated carrots (approx 2 medium carrots)
4 tablespoons butter, softened
250 g (2 cups) icing (confectioners) sugar
1 teaspoon vanilla essence
2 teaspoons hot water
Preheat the oven to 180 deg C (355 deg F).
Beat the sugar and oil together and then add the eggs one at a time. Add the flour, bicarb, and salt. Mix. Fold in the grated carrot. Spoon the mixture into the muffin cases and bake for 16-18 minutes, Cool on a wire rack.
Combine icing ingredients in a bowl and mix well until combined and smooth. Add more water if required to get the right consistency.
Spread the cooled cupcakes with icing.