Being asked to bake your sister's wedding cake would put most home-bakers under a hell of a lot of pressure, but it didn't put Liz Cooper off: no, it only spurred her on further to set up her own baking shop, the very cute Little Cake Parlour.
After presenting her sister with vintage-decorated buttercream cupcakes on her wedding day, ex-Ideal Home interior stylist Liz simply got hooked on baking, growing more and more ambitious and addicted as she went on - so much so that when fate dealt her what some would consider an unfortunate hand (she lost her job), she turned it into something very lucky and very magical indeed, setting up The Little Cake parlour as her very own business. Since then, there's been no looking back - except, she says, for the one downside: "growing slightly more rounded around the waistline from all the sampling I have to do!" (although we're sure you look fab!)
If you haven't checked out the website, do so - her stylist eye is evident just by looking at the pics (she does mini-cakes shaped like popcorn tubs!) - and in the meantime, why not try these really cute carrot cupcakes? Thanks Liz for the recipe - I know I'll be trying these soon! Her top tip is to "NEVER" use a food processor to combine the cake ingredients - stick to an electric mixer instead.
Carrot cake cupcakes
1 muffin tim
9 large folded muffin cases (Liz buys these ones) or 12 standard cupcake cases
300g self raising flour
2 tsp cinnamon
200g soft brown sugar (Liz uses a 50/50 mix of light and dark brown sugar)
4 medium eggs
250ml sunflower or vegetable oil
Zest of 1 orange
Zest of 1 lemon
200g finely grated carrots
Optional
150g chopped walnuts
227g tin of pineapple, well drained and chopped
Heat the oven to 180C and prepare your muffin tin with your folded muffin cases. Weigh out all your ingredients and beat the eggs with the oil and citrus zest. Stir in the carrots gently and then carefully add the flour, cinammon and sugar. Finally add the pineapple and walnuts (if using).
Equally divide the mixture between the cases - it will make 9 deep filled muffins (or 12 if you are using the standard cases) and bake for approximately 20 minutes, or until the skewer comes out clean. Serve warm - preferably with a hot mug of steaming coffee; coffee and carrot cake: mmm!
2 comments
What a fun post and those carrot cupcakes...yummy! I shall try these out and take them to work. :)
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