One of the most pleasant afternoon activities with small children is surely making cakes.
We all must have done it at some time in our childhood. Who doesn't remember the joy of being allowed to eat all the cake mixture left in the mixing bowl? It was always a disappointingly small amount and often tasted better than the cake once it had been baked.
My favourite mixture was the Christmas cake, all those nuts and cherries in a rich creamy mixture.
Of course our mothers knew we'd be sick if we ate too much.
In a way cake making was like a science lesson. First we creamed the butter and sugar with a wooden spoon. Next beat in the eggs with a fork making sure the mixture doesn't curdle and lastly fold in the flour with a metal spoon.
My daughter made carrot cup cakes while my grandson and I eagerly awaited the task of cleaning the bowl. Carrot cake sounds like a healthy idea but is so much nicer with a rich creamy topping of cream cheese and icing sugar, so the end result might not be so healthy, but certainly delicious.
Here is my daughter's Carrot cupcake recipe
For the cakes
2 - 3 eggs
150 g plain flour and baking powder
2 - 3 grated carrots (150g)
For the icing
2 small packets of cream cheese
200g icing sugar
Cream together the butter and sugar. Add the eggs and beat well. Add the grated carrots. Fold in the flour.
Spoon into paper cupcakes and bake for 20-30 minutes at 180 °.
When the cakes are quite cold top with the icing.
Put a small amount of the cake mixture and then the icing in a small bowl for anyone who wants it!!
|Getting everything ready|
|Line your trays with the cupcake papers|
|Grate carrots carefully|
|Half the fun|
|Ready for a party|