Carrot Cupcakes

With so many carrot cake recipes, it can be hard to find one that suits you, but if you like moist cake, this is it. This is a great base recipe, that is so versatile that you can make tropical carrot cake with it, rum raisin, or just leave it plain!

INGREDIENTS

- 3 1/2 cups flour

- 1/2 cup sugar

- 1 tablespoon baking powder

- 2 teaspoon baking soda

- 2 teaspoon cinnnamon

- 1 teaspoon ginger

- 3/4 teaspoon salt

- 1 cup packed brown sugar

- 1 cup plain yogurt (or Greek yogurt)

- 1/3 cup vegetable oil

- 2 large eggs

- 2 large egg whites

- 2 teaspoons vanilla

- 1 pound carrots, shredded

Frosting

- 1 package cream cheese

- 1 stick butter, softened

- powdered sugar

- vanilla

DIRECTIONS

1. Preheat oven to 350F and prepare cupcake tins. Combine the dry ingredients, (except the brown sugar), in a large bowl, and mix.   Whisk together brown sugar, yogurt, oil, eggs, egg whites and vanilla together in a bowl until well blended. Pour over dry ingredients and carrot until just combined. Do not over beat!

2.  Scoop batter into prepared cupcake tins and bake until golden brown, about 15 minutes. Transfer to cooling racks. 

3. While cupcakes are cooling, beat together the butter and cream cheese until no lumps are visible. Beat in the powdered sugar, one cup at a time until you have your desired texture and taste. Then add a teaspoon or so of vanilla. 

4. Once cupcakes are cooled completely, frost as desired and enjoy!

Mississippi Mud Cake

A delightful fusion of chocolate, coconut, coffee and bourbon make this cake a rich and satisfying dessert that will please the taste buds of any craving. If you don't have a lot of time, this is the perfect cake to be baked a day ahead, and then assembled and frosted the next.






INGREDIENTS
- cocoa powder for dusting
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 5 ounces unsweetened chocolate
- 2 sticks of unsalted butter
- 1 1/4 cups strong coffee
- pinch of salt
- 2 cups granulated sugar
- 4 tablespooons bourbon
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups sweetened dried coconut

For the Filling
- 1 cup evaporated milk
- 1/2 cup packed brown sugar
- 1 stick of unsalted butter
- 3 ounces semisweet chocolate
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 chopped pecans
- 1 cup miniature marshmallows

For the Topping
- 2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 1/3 cup powdered sugar
- toasted coconut

DIRECTIONS
1. Preheat oven to 350F, (our cakes ended up cooking a little unevenly, so next time we will try 325F). Grease two 9-inch cake pans and dust with cocoa. Combine flour and baking powder in a bowl. In a saucepan over low heat, melt the chocolate, butter, coffee, salt and sugar, stirring occasionally until the mixture is smooth and the sugar has dissolved. Stir in the bourbon. Pour the chocolate mixture into a mixing bowl and cool slightly. On medium speed, beat in the eggs and vanilla. Decrease speed and beat in the flour. Stir in the coconut. Pour into the prepared pans and bake for 20-25 minutes, until a toothpick comes out of center with a few crumbs; do not overbake, (will make slicing cakes near impossible)! Place on wired racks until completely cool, then remove from pans.

2. For the filling, combine the evaporated milk, sugar, butter, chocolate, egg yolks and vanilla in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until the chocolate is melted and smooth and the batter is thick enough to coat the back of a wooden spoon, (do not boil). Remove from heat and stir in the nuts and marshmallows, stirring until melted. Refrigerate until thick enough to spread, stirring occasionally to prevent a skin from forming.

3. To assemble the cake, slice both cake layers in half horizontally with a serrated knife, making four layers. Spread each of the bottom cake layers with the chocolate nut filling and cover each bottom half with its respective top layer.

4. In your mixer beat the cream, vanilla and powdered sugar, until firm peaks form Place one filled cake layer on your serving plate and spread with whipped cream. Top with the second filled cake layer and coat the top and sides with the remaining cream. Swirl cream in desired pattern and pat on toasted coconut to the sides of the cake.

5. Immediately cut a piece and indulge to your heart's content!