Bugsy Carrot Cupcakes
When investigating how to make cupcakes of the Bugsy kind all you need to do is get into the kitchen and open up the larder. If the kids do not like carrots in their stew or salads, let alone cupcakes, they need not know that all the vitamin A rich carrots are in the cupcakes. Take 2 cups of self rising or all purpose flour, 1 teaspoon of baking powder, 2 cups of refined sugar, 2 cups of shredded carrots (like you would have in a coleslaw – use a food processor), 1 teaspoon baking soda, shortening of your choice, 1 teaspoon of either ground cardamom, cinnamon or nutmeg, 4 eggs.
Prior to setting down to getting the ingredients together, preheat the oven to 375 degrees. Now, put all the dry ingredients in a cake mixing bowl. Keep mixing the ingredients for around 5 minutes. Add the eggs and shortening and pour the batter into the cup cake liners. Remember to fill the liners only 2/3 full. Bake the cup cakes for 20 minutes, cool and serve with a cream cheese frosting! The kids love it and you are instantly the best mom or dad in the whole world!
How to make cupcakes? Here is another recipe you can try:
Walnut Banana Delight
Take 2 cups all purpose or self rising flour, 1 1/2 cups of refined sugar, a teaspoon each of baking powder, vanilla essence and baking soda, 1/2 cup butter, 3 eggs, 2 ripe bananas (mashed), and 3/4 cup beaten curd. Also set aside, separately, 1 cup brown sugar, 1/2 cup each of fresh cream and butter and a cup of chopped walnuts. Your third preparatory tray will have 1/2 cup refined sugar, 1 egg, 2 tablespoons self rising or all purpose flour, 1 cup milk, 1/2 tablespoon butter, 1/2 cup whipped cream, 1 teaspoon vanilla essence and 2 ripe bananas, sliced.
Preheat the oven to approximately 350 degrees. Get your topping done by mixing together the brown sugar, cream and butter over a low flame. Remove as soon as butter melts and pour the mix into the liners, evenly. Sprinkle walnuts and set aside. For the cup cake batter, mix together sugar and butter in a mixing bowl along with the mashed banana and vanilla essence for a minute. Add eggs (1 at a time) and mix for another minute. Now separately, mix the flour, baking powder and baking soda. Add half of this mixture to the egg mix and blend for one minute. Now add the remaining flour mix and the beaten curd. Keep mixing for 3 minutes.
Slowly pour the cupcake batter over the topping and bake for 20 minutes till you get a clean toothpick out of each. For the filling, you should combine flour and sugar in a medium sized saucepan over a slow flame, until mixture starts to boil. Add 1/4 cup of this hot mixture to the egg (beaten) in a separate bowl and stir well. Continue cooking for a minute. Then stir in vanilla and butter, cool and refrigerate for an hour. When serving, cut the cupcakes horizontally, spread the filling on the lower half and top each with the thinly sliced bananas. Then replace the cut ‘top’ of the cupcake, liberally spread the remaining filling and fruit and serve, shutting every mouth that dares to ask: how to make cupcakes?