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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carr...
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Black Bun

Black Bun 

 Black bun, sometimes known as Scotch bun, is a type of fruit cake completely covered with pastry. It is Scottish in origin, originally eaten on Twelfth Night but now enjoyed at Hogmanay. 


The cake itself is similar to a traditional Christmas cake or Christmas pudding mixture, including ingredients such as raisins and currants along with spices such as cinnamon, black pepper and allspice. It has been called a much bigger version of a Garibaldi biscuit, and it has been suggested that the origin of that biscuit may have been influenced by the black bun because the inventor of the biscuit, John Carr, was Scottish.


The cake is now commonly used as a Hogmanay custom, where people visit their neighbours after midnight to celebrate the New Year. This is called first-foot, and the gift of a black bun was meant to symbolise that the receiving family would not go hungry during the forthcoming year. It was also used a traditional cake to serve to those visiting homes as part of Hogmanay, to be consumed with whisky.



We need to add only black current raisins for this bun, since i had shortage of those i baked with nuts.

TRY OUT OTHER CHRITSMAS CAKES 


Gingerbread house 

Christmas Cornflake Wreaths

CHRISTMAS SCENTED SALT DOUGH ORNAMENTS


N'Oven- PLUM CAKE (traditional Christmas cake) -RUM PLUM CAKE-Pressure cooker


Linzer Cake (Linzer Torte) - oldest  Christmas cake 

Lets cook with step-by-step pictures.

Now lets see how to cook:

Black Bun 









Prep time
15 min
Cook time
1hr
Total time
1 hr 15min
 Having a home that always smells amazing is one of my favorite parts of the Christmas season.

Author: Shalini
Recipe type: Dessert
Cuisine: Scott 
Serves: 4 servings
Ingredients:
  1. Flour - 1 and half cups
  2. Egg - 1
  3. Butter(Cold) - 1/4 cup
  4. Milk - 1/2 cup
  5. Cold water - 3 tsp
  6. Sugar- 1/2 cup
  7. Chopped nuts(Almonds,cashews) - 3 tsp
  8. Black raisins - 3 tsp
  9. Dried cranberries - 3 tsp
  10. Apricot Chopped - 3 tsp
  11. Tutti frutti - 3 tsp 
  12. Ginger powder- 1 tsp
  13. Pepper powder -1/2 tsp
  14. Salt - 1 tsp
  15. Baking soda - 1/4 tsp
  16. Baking powder - 1 tsp
Instructions:
  • In a bowl add 1 cup of flour, 1 tsp of baking powder and 1 tsp of salt and mix.
  • Then add 1/4 cup of cold butter with egg yoke and mix 
  • Add cold water in tsp if need and mix to form a soft dough. Keep this dough in fridge for 1 hour.
  • In other bowl add chopped almonds, cashews, apricot, cranberries, black raisins, ginger powder and pepper powder and mix. Add 1/2 cup of flour with 1/2 cup of sugar and add 1/2 cup of milk and baking soda and gently mix it.
  •  Take the dough from the fridge, roll them out thick and cut along the rectangle shape and keep the dough on your tin base, same ways make sides and place it.
  • Now fill the nuts stuffing into the tray and cover top with other layer of rectangle dough. Then slightly poke on top for the air to pass while baking.
  • Coat the top with egg white wash.
  • Bake this bun in pre-heated for 10 min oven for 150degree for 1 hour
  • Once cool down cut the bun.
  • This can store for a month in air tight jar no need to store them in fridge.
  • MERRY CHRISTMAS!!
Pictorial: 
Take all items
 
Add flour with salt

Baking powder

Butter

Egg yoke

Gently mix then add cold water and mix

Make a dough

Rest for 1 hr in fridge 

Take all chopped nuts 

Mix mix mix

Add ginger powder 

Pepper powder

Baking soda

Flour 

Sugar

Mix

Add milk and mix 


Mix well 

Take the dough from fridge 

Roll out thin

Cut according to your tin shape base 

Like this

Same ways side cutting and place the dough inside the pan 

Fill the nuts stuffing

Cover the corners 

Keep the other dough and keep on top 

Poke the corners 

Seal it

Coat with egg white  wash 

Keep inside pre-heated oven for 10min and bake for 1 hr in 150 degree 

Baked!!

Cut and serve!!!

Merry Christmas!!!!

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