Carrot and Orange Cupcakes

This is another good recipe I get from the cookbook, "Easy baking" by the Australian Women's Weekly.  I have never thought of orange and carrot could combine so well.  I added some sultanas to add some nature sweetness for the cake.  I have been making these cupcakes for the school tuckshop and fundraising and received very good feedback from them.  Everyone loves the little sugared carrot on top.  When you cook for other people, there is always a concern of allergies and these cupcakes are good for those people allergy to nuts as it's nut free.

Carrot and Orange Cupcakes
(make 12)

2/3 cup sunflower oil
3/4 cup brown sugar (I put in a little less by adding some sultanas)
2 eggs
1 teaspoon orange rind
1 1/2 cups grated carrot
1/4 cup sultanas
1 3/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
1 teaspoon mixed spice

Orange icing:
1 1/2 cups icing sugar
15g butter, melted
orange juice

For the sugared carrot:
Ready made and ready roll white icing
yellow and pink colouring for the carrot
green colouring for the leaves

Methods:

1. Preheat oven to 180c.  Line 12 hole muffin pan with paper cases.
2. Beat oil, sugar, eggs and rind in a bowl with electric mixer until thick and creamy, stir in carrot and sultanas.  Then sift in dry ingredients.
3. Divide mixture into paper cases and bake for about 30 minutes.  Cool cake onto wire rack before icing.
4. Sift icing sugar in a bowl, stir in melted butter and add enough orange juice to form a spreadable paste.  Spread cake with icing.
5. For the sugared carrot: add the yellow and pink icing onto a small ball of the ready roll white icing, rub and knead until you get the desired orange colour.  Then roll into carrot shape and using a knife to make some pattern onto the carrot.  Add green colouring to a small ball of icing, then make the leaves shape and use the knife to make pattern for the leaves. Only adding a few drops of colouring at a time to get the right colour.

Source: adopted and modified from the cookbook, "Easy baking" by the Australian Women's Weekly.

Bus Driver's Mother-in-law's Almond Honey Slice

This recipe is given by the bus driver to the mother-in-law of the Australian food critic, Matt Preston during a country bus trip.  It's a recipe belonged to the bus driver's mother-in-law's.  Isn't it funny that recipe can be found from anyone at anywhere!  Matt has been hosting the Australian Master Chef and the 2012 Master Chef will be on TV tonight! Yay!

As most of the mother-in-law's recipes are good and so would be this one, too!  The slice was crumbly with a rich buttery, nutty taste.  It would be nice to share this with your mother or mother-in-law this Mother's Day for a special treat.

Have a Happy Mother's Day!

Almond Honey Slice

For the Base:
90g melted butter
1/2 cup firmly packed brown sugar
1 cup plain flour
1/2 cup ground almonds

For the Topping:
125g butter, chopped
1/2 cup honey
200g slivered almonds

Method:

1. Preheat oven to 170c.
2. Combine base ingredients and mix well.  Press into a 18cm x 32cm paper-lined lamington pan.
3. Bake for 12 minutes or until lightly brown.  Meanwhile, prepare the topping.
4. Combine butter and honey in a small saucepan and stir over low heat until butter is melted.  Simmer uncovered for about 3 minutes or until mixture is a light caramel colour.  Stir in nuts.
5. Spread base with hot topping and bake for about 15 minutes or until golden brown.  Cool in tray before cut into shapes.   

 Source: adopted from the cookbook, "Baking,"edited by Kylie Walker.