Sunday, 19 August 2012

Carrot Cake



175g Light Muscovado Sugar
125ml Sunflower Oil
3 Eggs
140g Grated Carrot (approx 3 large carrots)
100g Raisins
Grated Zest of 1 Orange
175g Self Raising Flour
1tsp Bicarb of Soda
1/2tsp Grated Nutmeg
1tsp Ground Cinnamon

175g Icing Sugar
Juice of half an orange

Pre heat oven to 180oC and grease a loaf tin. Tip the sugar into a bowl and add the oil and the eggs lightly beat together. Stir in the grated carrot, orange zest and raisins. Sift in the flour, bicarb of soda, cinnamon and nutmeg and mix thoroughly. Pour the mixture into the tin and bake for 40-45 minutes, or until a skewer can be inserted and come out clean,(remember it is a moist cake the skewer might look damp but shouldn't be covered in cake mix). Let the cake cool.

Mix the icing sugar together with the orange juice and pour over the cooled cake, then enjoy. 

Tuesday, 7 August 2012

Mojito Cupcakes


4oz Caster Sugar
4oz Margarine or Butter
4oz Self raising flour
2 Eggs
1tbsp Rum
1tbsp Lime Juice
Zest of half a lime

Mint Syrup
10 Mint Leafs
100ml Water
4tbsp Caster Sugar

100g Butter
200g Icing Sugar
2tbsp Lime Juice
between 1tsp-1tbsp Rum (depending how strong you like them)
Food colouring
Mint leafs to decorate
Zest of half a lime

Pre heat the oven to 180oC. Whisk the sugar and margarine together until light and fluffy then whisk in one egg at a time. Sift the flour in and add the lime zest, juice and rum. Mix it all together thoroughly and spoon into cupcake cases. Bake for 15-18 minutes until springy to touch and golden brown. Then remove from oven and allow to cool.

Once cool prick holes in the surface of the cakes with a cocktail stick. Then in a pan boil the water, mint leaves and sugar for 5 minutes. Remove the leaves and allow to cool a little then drizzle over the cakes. Leave the mint syrup to sink in for about half an hour then make the icing.

Cream the butter and sugar together then add lime juice, rum and food colouring (I opted for a lemon and lime colour) once mixed together  pipe onto the cakes. Then top with a sprinkle of lime zest and a sprig of mint.