Comfort food

Since the weather here in Norfolk had turned chilly this week the main topic of conversation at work ( other than all the lovely new crafting goodies that keep
arriving ) is comfort food. Now this varies from person to person, but cakes and chocolate kept coming up as firm favourites.

I have just found a couple of recipes that I though I would share the first is a favourite of Shelli Gardener ( the founder of Stampin up )

Carrot Cupcakes

2 cups granulated sugar
1 1/3 cup vegetable oil (I use olive oil cause its healthier)
3 extra-large eggs at room temperature
1 tsp vanilla
2 cups plus 1 Tbsp flour
2 tsp ground cinnamon
2 tsp baking soda
1 1⁄2 tsp salt
1 pound carrots, grated
1 cup raisins (optional)
1 cup chopped walnuts (optional)

Frosting

3⁄4 pound cream cheese at room temperature (I usually just use 1 lb because its easier to measure, then I might add a tiny bit of everything else till it tastes good)
1⁄2 lb butter at room temperature
1 tsp vanilla
1 pound confectioners’ sugar

Decoration

2 Tbsp butter
1 cup grated or shaved carrots
3 Tbsp good maple syrup

Preheat oven to 400 degrees. Line muffin pans with paper liners.

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with a paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt

Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with the 1 Tbsp flour. Add to the batter and mix well.

Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until toothpick comes out clean. Let cool on a wire rack.

Makes approximately 3 dozen cupcakes.

For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool.

When cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.

Baileys-Frosted Cupcakes

Makes 12-18

These after-dinner muffins will go down especially well with the girls at your party! Serve with shots of Baileys or steaming liqueur coffee.

• Blend 6oz self-raising flour, 6oz caster sugar, and 4oz margarine in a food processor, or with an electric whisk.

• Add 2 beaten eggs, 1tsp vanilla extract, and 4tbsp milk.

• Fold in 2oz white chocolate chips and divide the mixture between 12 cake cases.

• Make the Baileys icing: beat 2oz butter with 2tbsp Baileys, and slowly add up to 6oz icing sugar, beating until smooth and creamy.

• Spread the icing roughly over the cakes, and sprinkle with whatever edible goodies you can find.