Mini Carrot Cake and Lemon Cream Cheese Icing

Ingredients

1/2 cup vegetable oil

1/2 cup firmly packed brown sugar

1 egg

1 cup firmly packed grated carrot

1/3 cup finely chopped walnuts (optional)

3/4 cup self raising flour

1/2 tspn mixed spice

Method

1.  Preheat oven to 160 and line 18 holes of two 12 hole mini patty pans with paper cases

2.  Beat oil, sugar and eat in small bowl with electric mixer until thick and creamy

3.  Stir in carrot and walnuts

4.  Add sifted flour ans pice

5.  Divide mixture into paper cases

6.  Bake cakes about 20 mins

7.  Stand cakes for 5 mins before turning top side up onto wire racks to cool

8.  Meanwhile make lemon cream cheese icing

Lemon cream cheese icing

Ingredients

90g softened cream cheese

30g softened butter

1 tspn finely grated lemon rind

1 1/2 cups icing sugar

Method

1.  Beat cream cheese, butter and rind in a small bowl with electric mixer until light and fluffy

2.  Gradually beat in sifted icing sugar

3.  Spoon into a piping bag and pipe onto cool cakes

4.  Sprinkle with extra grated lemon rind, finely chopped dried apricots

Thanks to Nic Furlong

Red Velvet Brownie with White Chocolate Icing

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)

Method

1.  Preheat oven to 350.
2.  Butter and flour an 8 x 8 cake pan.
3.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
4.  In the bowl of an electric mixer, cream butter and sugar until fluffy.
5.  Add eggs one at a time, then add remaining teaspoon of vanilla.
6.  With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.)
7.  Add flour and salt, mixing until just combined.
8.  Fold in chocolate chips.
9.  Spread in the 8 x 8 pan.
10. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
11. Let cool completely before frosting.


White Chocolate Frosting
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)
1-2 tablespoons milk (or more if needed)

Method

1.  Cream butter in an electric mixer until fluffy, then add vanilla.

2.  Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.

3.  Add in melted white chocolate and beat until incorporated.

4.  To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.

5.  If frosting becomes too liquidy add additional sugar.

Thanks to Kate Morgan and http://www.howsweeteats.com/2011/03/red-velvet-brownies-with-white-chocolate-frosting/