Carrot Cake Cupcakes

Before I went traveling my sister and cousins who are more like my sisters than cousins decided to have one last little get together before I ventured on my way . The task was we each had to bring something and I thought what better than Carrot cake cupcakes.

I used the recipe from one of my earlier posts with  a few changes. For the recipe please check out  Cheeky Carrot Cake. This time I soaked the grated carrots in Rum and left out the walnuts. Every time I make it I try cut down the sugar even more in a bid to be healthier .It seems to be working I was told it was the best carrot cake they had ever tasted which is a massive compliment which I of course was thrilled with. So if you love Carrot cake you will love this recipe.

Chocolate Chip Tiny Teddy Cupcakes

                                                                                                         by Konstant Kraver

Tomorrow my little 2  year old nephew visits and he‘s been a little trooper adjusting to the arrival of his new baby brother. So…yesterday morning while I was eating spoonfuls of Milo (no judging please) I thought about making him some chocolate chip cupcakes with a chocolate/Milo icing. Now it is sad to report that not all the tiny teddy biscuits made it to their final destiny on top of a cupcake: some were scarified for a greater cause, ie providing me with a sugar hit .

Ingredients

4 oz (115g)
10 oz  (300g)  plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda
pinch of salt
6 oz brown sugar
6 oz (170g) butter or margarine, at room temperature
8 oz chocolate chips (milk or dark chocolate)
150 ml Milk
1tsp vanilla essence
3 eggs

Chocolate Butter cream Icing
4 oz(115g)butter,preferably unsalted at room temperature
8 oz (225g)Icing Sugar sifted
1tsp Milo
1Tbsp cocoa powder
2Tbsp milk
2 packets snack size Arnotts tiny teddys to decorate



Makes 18

METHOD

Preheat oven to 180degree. Line two cupcake tins with paper cases.
Sift the flour,baking powder bicarbonate soda, salt and sugar into a large bowl. Add the flour, butter, milk  and vanilla essence .
With an electric mixer on medium-low speed,beat until smoothly beaten.Next crack in the eggs  and mix on low speed till all combined. Fold in the chocolate chips and divide amongst the cupcake cases
Bake for 20-25 minutes or until a skewer inserted comes out clean.Cool in the tins for  10 mins, then turn out to cool completely on a wire rack.
1. For the icing, put the butter in a large bowl and mix until soft and  gradually add the icing sugar  with the cocoa and Milo and continue to mix either using a wooden spoon or an electric beater until the mixture is well combined. Next mix in the milk until you have a nice smooth spreading consistency.
Once the cupcakes cool down top with icing and place a little tiny teddy on each one

Chocolate Peanut butter Cupcakes

Kitchen Kravings Kreations Recipes Update

When your craving peanut butter and chocolate and those tiny Reese butter cups just wont do check out the Kitchen Kravings Kreations Recipes section for delicious Chocolate Peanut butter Cupcakes , that you can whip up in a flash.

The recipe was based on a chocolate cupcake recipe  from taste.com.au and the icing from a blog called  Smitten Kitchen