.carrot cupcakes.

The recipe for this luscious carrot cupcake is from the book "The Happy Baker"( A daters guide to emotional baking) by Erin Bolger. 

I bought this book specifically because of the simplicity of the instructions and the ingredients - oh and it is visually appealing. Each recipe has a picture of what the outcome should look like (i always tend to buy recipe books with lots of pictures).  I also love how shes so witty at naming each and every recipe on the book based on what shes experiencing on each stage of her love life (i.e. "You can kiss my triple decker carrot  cake goodbye")

For all the frustrated bakers out there (like myself), give this book a try :)  You will love it 

xo - ag

-recipe to follow

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..truffle..

I made these for my moms birthday :)

(recipe to follow)

Hershey's Special Dark Truffle Brownie Cheesecake Cupcakes

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..cupcakes..

recipes to follow

xo-ag

vanilla chocolate cupcakes

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..blueberry..

Blueberry cupcake

(keep scrolling down for the recipe)

Ingredients:

3 eggs

1 cup becel (salt free), softened

1 cup sugar

1/2 cup milk

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon vanilla extract

1 cup blueberries, chopped

Topping:

3/4 cup sugar

2 tablespoons of blueberries, mashed

1/2 cup whole blueberries

heavy cream (optional)

Instructions:

1. Preheat the oven to 320F/160C.

2. Combine the eggs, butter and sugar, then mix until it feels light & airy.

3. Then add the milk, flour, baking powder and vanilla.  Mix until light and creamy (approx 2-3mins).  Stir the  blueberries in the mixture.

3. Divide the mixture evenly between the cupcake papers.  Bake for 15-18 minutes or until risen and firm to touch.  Allow to cool before icing.

Topping:

1. Mix the sugar and mashed berries (add heavy or whipping cream if desired).  Now apply icing to each cupcake and top with blueberries.

xo-ag

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