There is a light at the end of every tunnel and the sun returns after every storm…..has been my latest mantra…..Well its Chicken Pox this time!! Just when Baby A was returning to his cheerful, bubbly and cheeky self, the nasty varicella virus knocks. Its been a difficult few days emotionally and physically.
On days like this, the realisation of how far home and family is, strikes really hard. How I wish sometimes that Baby A could enjoy his grandma’s healing love potions or could nestle in the warmth of his grandpa’s lap….hmmmm….if wishes were horses…….
Fortunately the lil chap has not been blanketed by these horrible itchy red bubbles. Praise the Lord! He has been on a healthy diet of vitamin enriched lentil and vegetables rice (kitchdi) and yoghurt, fresh juices of immune boosting mixed berries and citrus fruits ( unfortunately the tender coconut wala doesnt operate in this part of the world :((. We’ve been through lots of soda baths and oatmeal soaks, aloe rubs…. seems to stop BabyA picking at his scabs. Its day 6 and no more new spots are appearing and scabs have formed so I am beginning to see the light at the end of this tunnel :))) Fingers crossed this would be the only episode of CP he ever encounters.
Well to keep my little man happy I baked him his favourite spicy carrot cupcakes. Loaded it with his all time favourite raisins and cashewnuts, a sprinkle of mixed spice, and voila was I left with one happy bunny??
This recipe is a triple tested 5 star rated recipe at the UK’s GoodHouse Keeping. A sure winner. Its light and moist texture and deep flavours are simply heartwarming and delicious. Enjoy at tea time or all the time like Baby A does 🙂
I did not ice these cupcakes as I did not want a hyper baby and the cupcakes were delicious without it, but if you would prefer to, the butter cheese icing given below compliments these cupcakes beautifully.
To make Spicy Moist Carrot Cupcakes:
For the Carrot Cake:
175g brown muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice ( I added- 1 tsp ginger powder, 3/4 tsp cinnamon powder and 1/4 tsp nutmeg)
zest of 1 orange
150ml sunflower oil
200g carrots, grated ( I added 250 gms)
Handful of raisins soaked in 2 tbsps of orange juice for 30 minutes. (not in original recipe)
8 cashewnuts chopped up ( not in original recipe)
For the cheese buttercream icing:
300g soft cheese
75g icing sugar (sifted) (original recipe calls for 100g which I thought was a bit too sweet)
1 tsp vanilla extract
1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases.
2. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.
3. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. 4. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean.
5. Cool the cupcakes on a wire rack
For the icing
Beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.