I always thought that when I started my blog I would be posting heaps of tasty, easy to follow recipes but that hasn’t quite been the case, until now. Phoebe has recently started to show an huge interest in baking/cooking, mainly putting or rather throwing the ingredients into the mixing bowl followed by her frantic freestyle mixing, lots of licking the spoon afterwards and then tears when it’s gone in the oven 😦 it’s an emotional thing being a toddler baker!
I always try to make as fun for Phoebe as possible by choose ingredients that are texturally appealing, bright and easily recognisable for her. This helps to get her involved, concentrate and is also improving her speech. I normally prep as much as I can without her noticing and have everything in bowls or laid out so we can talk about what’s going in, it also means no waiting around for an excited explorer who is raring to bake.
Carrot Cake Muffins with Cream Cheese Frosting
Prep: 25 Mins (depending if you have children)
Makes 12 Muffins
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 3/4 teaspoon pure vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons all-purpose flour (spooned and levelled)
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts
- 8-ounce bar cream cheese, room temperature
- 3/4 cup icing sugar
Preheat oven to 350degrees or gas Mark 4. Oil a standard 12-cup muffin tin or line with paper liners.
In a bowl, combine granulated sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs. (carefully picking out the egg shells)
Stir in baking powder, baking soda, allspice, and salt. Next add flour and mix. Stir in carrots and walnuts. I sometimes also use, raisins.
Divide batter evenly among muffin cups. I normally fill them 3/4 or until I run out of mix. I also find putting the mix in a jug and nice way to involve Phoebe with the pouring.
Bake until toothpick inserted in centre comes out clean, 20-25 minutes.
Let them cool completely before frosting. Resist temptation unlike me and Phoebe!
In a mixing bowl, combine cream cheese, icing sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes however you like, with a spoon, piping bag or even toddlers sticky fingers will do.
I hope you enjoyed our first recipe. Please share your favourite baking tips or recipes with me, I would love to hear them, and photos too.