SENSATIONAL CARROT CUPCAKES

I was never really partial to carrot cake.  I always found it a bit ho hum.  Then I found a recipe and tweaked it a few different ways and suddenly I was converted to the carroty side!  I really love this recipe.  It is not too sweet and the cream cheese icing on top, complements it perfectly. There is just a hint of lovely spice from the cinnamon and ginger.  One of the great things about these is that they keep well for a couple of days in an airtight container.  You can always make this as a large cake.  Instructions for a large cake are at the bottom of the page. (Please excuse the less than artistic application of the cream cheese icing in the photo - I had a piping bag blowout!) This recipe makes around 26 cupcakes.  If this is too many for you, halve the recipe and only use two eggs.

Sensational Carrot Cupcakes  

Cupcakes 

300g of brown sugar (you can use light or dark but dark will give a richer flavour)

3 eggs at room temperature
300ml of sunflower oil (rice bran oil or a light flavoured olive oil is good too)
300g plain flour

1 tsp bicarb soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp vanilla extract (or equivalent in vanilla beans or vanilla bean paste)
300g carrots, grated

120g walnut halves (don't both chopping as they will get broken up when mixing)

extra chopped walnuts for decorating

1.  Place cupcake liners in a cupcake tray.  Preheat oven to 160 degrees.
2. With the kneading blade fitted, place the oil and eggs in the bowl first followed by all other ingredients except for the extra walnuts.
3. Select Pastry P1 for 1.30min. Commence programme.  When there is 30 seconds to go, stop the machine and scrape down the sides. Recommence programme.

4. When the programme is complete, fill cupcake cases 2/3 full. (I use a regular icecream scoop for this as I find it is just the right amount).
5. Bake cupcakes for 20 minutes or until cake springs back when pushed lightly in the centre.
6. Allow cupcakes to cool in the tin for 5 minutes before placing on cooling racks to finish cooling.

Cream Cheese Icing
600g icing sugar or icing sugar mix
100g unsalted butter, diced and soft

250g cream cheese, diced and cold

1. With the kneading blade fitted, place all ingredients in the bowl.
2. Pulse for 6 pulses.
3. Select Speed 10 for 30 seconds and process until smooth.
4. Using either a spatula or piping bag, apply icing to cooled cupcakes and sprinking with extra chopped walnuts.

NOTE - If you wish to make a large cake, use 3 20cm cake tins and bake in the oven at 160 degrees for 20-25 minutes. When cool, assemble with cream cheese icing between the layers and spread over the top and size.  The amount of icing specified is enough for a large cake.

GINGERBREAD BROWNIE

I like brownies because, well, they are chocolate.  However, I wouldn't say that I love brownies.  They have always seemed a bit one dimensional taste wise to me - overwhelmingly chocolate.  I prefer my chocolate treats to have extra flavours and textures.  That's why I am in love with this Gingerbread Brownie.  It is chocolate, it is dense and it has the bonus of having wonderful spices in it.  The amount of spice is just right in my opinion.  Enough to know it is there and enjoy it but not overpowering.  The spices work really well with the chocolate.  It makes a really thick batter, so make sure you smooth it well into its tin before baking.

GINGERBREAD BROWNIE 

Brownie
250g unsalted butter diced
200g dark chocolate (70% cocoa) broken into squares
1 1/3 cups of plain flour
1 1/3 cups of brown sugar (firmly packed)
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 eggs

1. Grease and line a square 20cm cake tin. Preheat oven to 160 degrees.
2. Place chocolate and butter in the bowl with the kneading blade. 

3. Select Sp 3, 65 degrees, 6 minutes.
4. When programme is complete, scrape down the sides of the bowl.
5. Add remaining ingredients in the order specified.
6. Select Pastry P1 1.30min. When there are 30 seconds remaining, stop the machine and scrape down the sides of the bowl. Resume programme.
7. When the programme is complete, place batter in the prepared cake tin.
8. Bake brownie for 25 - 30 minutes in the middle of the oven.
9. Brownie is cooked when fully set but still soft in the centre. Do not over bake or you will have a dry brownie.
10. Allow to cool in the tin. Then decorate.

Chocolate Drizzle
100g dark chocolate (70% cocoa)
1/4 cup icing sugar.

1. Place broken up chocolate in the bowl with the kneading blade.
2. Select Sp3, 65 degrees, 5 minutes.
3. Place melted chocolate in a zip lock back and snip off the corner.
4. Sprinkle icing sugar over the brownie and then drizzle chocolate over the top.
5. Cut into squares.

NOTE - you can do the icing sugar and melted choc before you cut it into squares or after.  Whichever takes your fancy.

BANANA WHITE CHOCOLATE BLONDIE

Q. When is a brownie not a brownie? A. When it is a blondie!  In this case it is a blondie chock full of bananas and white chocolate.  If you like banana cake or banana muffins, then you are going to love this delectable, flavoursome, blondie.  So easy to make in the CC and even easier to eat.  The banana chips on top are a lovely addition, giving this morsel a banana boost and a little bit of crunch.

BANANA WHITE CHOCOLATE BLONDIE

150g unsalted butter diced
360g white chocolate broken into squares (I used 2 180g Milky Bar blocks)
3 medium bananas (broken into pieces)
350g plain flour

1 1/2 tsp baking powder

1/2 tsp salt

250g brown sugar

2 eggs

2 tsp vanilla extract
Banana chips, as many as you like (optional)

1. Grease and line a 30cm x 20cm tin. Preheat oven to 160 degrees.
2. Place butter and chocolate in the bowl with the kneading blade. Select Sp3, 65 degrees, 6.30 min.

3. When the programme is finished, scrape down the sides of the bowl.
4. Add banana pieces to the bowl.  Pulse three times. Scrape down sides of the bowl.
5. Add all other ingredients in the order specified.
6. Select Pastry P1 for 2 minutes. When there is 30 seconds remaining scrape down the bowl and restart programme.
7. When the programme is complete, pour the batter into the prepared tin. Scatter banana chips over the top (if using). Place in the oven on the centre rack.
8. Bake in the oven for 30-35 minutes or until it is golden brown and just set.  Do not overbake.
9. Allow to cool in the tin before cutting into squares.  It is lovely warm or cold.