Carrot Cake Muffins

King Arthur Flour, found on Positively Splendid

Carrot Cupcakes

Makes 12

Ingredients:For the filling
250g cream cheese
50g granulated sugar
½ tsp vanilla extractFor the batter350g plain flour, sifted
100g granulated sugar
55g dark brown sugar
1 ½ tsp baking powder
¼ tsp bicarbonate of soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¾ tsp nutmeg
¾ tsp salt
2 eggs
180ml water
80ml vegetable oil
240ml carrots, grated
30g dessicated coconut

Method:1. Preheat the oven the 200C/400F/gas mark 6, and line a muffin tray with muffin cases.

2. In a microwave-safe bowl, heat the cream cheese on low power for 30-40 seconds. Mix in the sugar, vanilla and salt and set aside.

3. For the batter, whisk together the dry ingredients. In a separate bowl, beat together the eggs, water and oil. Fold in the dry ingredients and then fold in the carrots and coconut.

4. Place about 2 tablespoons of the batter into each muffin case, then top with a generous tablespoon of the filling and the remaining batter.

5. Bake for about 18-20 minutes in the centre of the oven, or until the tops are bouncy and a skewer inserted into the cakes comes out clean. Leave in the trays for about 5 minutes before transferring to a wire rack to cool completely, for at least half an hour.

Chocolate Chip Banana Cake

Recipe from Bakers Royale

Banana Chocolate Chip Cake

Ingredients:

For the cake:

390g plain flour

1tsp bicarbonate of soda

1 pinch salt

115g unsalted butter

200g caster sugar

160g light brown sugar

2 eggs

360ml mashed banana (about 3 large bananas)

160ml buttermilk

250g milk/dark chocolate chips

For the cream cheese frosting:

340g unsalted butter

225g cream cheese

2tsp vanilla extract

450g icing sugar, sifted

Method:

1. Butter and flour two 8 inch cake pans. Preheat the oven to 180◦C/350F/mark 4.

2. Sift together the flour, bicarbonate of soda and salt.

3. In a separate bowl, cream together the butter and sugars. Gradually mix in the egg and mashed banana. In alternating thirds, mix in the flour mixture and buttermilk. Once well combined, fold in the chocolate chips.

4. Pour into the prepared pans and bake for 40 minutes, or until a skewer inserted into the the centre of the cakes comes out clean. Leave for 10 minutes before removing from the pans to cool completely.

5. For the frosting, beat together the butter, cream cheese and vanilla until light and fluffy. Mix in the icing sugar.

6. Slice each cake into two layers and sandwich together with the frosting. Spread the remaining frosting over the top and sides of the cake and dust with a little extra icing sugar.

Nutella Swirled Banana Bread

Recipe from Sally's Baking Addiction

Nutella Swirled Banana Bread

Ingredients:
3 ripe bananas, mashed
135g smooth peanut butter (may be substituted for half butter and half oil)
60ml canola/vegetable oil
1 egg
65g caster sugar
50g brown sugar
235g plain flour
½ tsp bicarbonate of soda
1 ½ tsp baking powder
½ tsp salt
170g chocolate chips
3tbsp nutella



Method:
1. Grease and line a loaf pan. Preheat the oven to 180◦C/350F/mark 4.


2. Mix together the bananas, peanut butter, oil, egg and sugars.


3. In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Add to the wet ingredients and briefly mix until completely incorporated.


4. Fold the chocolate chips into the batter and pour into the prepared pan. Drop the nutella on top of the batter, as three separate blobs. Use a knife to gently swirl the nutella across the surface.


5. Bake for 50 minutes, or until a toothpick poked into the centre of the bread comes away clean.