Weekend Baking: Maple Sweetened Carrot Cupcakes

Sarah and I have had a wonderful weekend in the kitchen! Today we spent 5 hours at an Advanced Pastry Making Class, where we learnt how to make Croissants, Danishes, Profiteroles, Eclairs, and Puff Pastry. I won’t tell you how much butter we used in our baking, but the results looked and tasted spectacular! Unfortunately we don’t have any photos of our efforts but hope to recreate some of the recipes at home soon. It was such a fun class and a great opportunity for some Mother/Daughter time.

Sarah spent some time in the kitchen yesterday and baked up a batch of Maple Sweetened Carrot Cupcakes from   Martha Stewart’s Cupcakes (one of our most frequently used cookbooks). It made up a huge quantity (12 regular sized, and 24 mini). Instead of the Maple Cream Cheese Frosting, Sarah used a simple vanilla icing. These are simply the best carrot cakes I have ever tasted. Carrots are healthy, right?

You can also find the recipe here.

Sarah also made up a batch of compost cookies and despite their name, they were also sensational. Her “compost ingredients” included: corn flakes, crushed biscuits, sultanas,  oats, almonds, chocolate chips, and coconut. Basically you can use any cereals or snack foods in the pantry. She has made them a few times and they always taste good. You can find the recipe at Amateur Gourmet.

We are thrilled that each week, more of you are linking up the results of your weekend baking. There have been some fabulous recipes shared. Last weekend, Monkey Muffins from Ag May Sew Knit Bake or Make and Easiest Peasiest Banana Cake from Lillabilly were the clear favourites. If you haven’t already, you should check them out!

Here is our Weekend Baking button if you would like to play along:.