CAPPUCCINO CUPCAKES
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Ingredients

225g butter
225g soft brown sugar
4 large eggs
3 tablespoons instant coffee dissolved in 25ml hot water
1 teaspoons cocoa powder
125g finely grated carrots
225g self raising flour
1 teaspoon baking powder

Preheat the oven to 180 deg C/375f & prepare a cupcake tin with cases

Sift the flour, baking powder and cocoa into a bowl and add all the remaining ingredients. Beat until smooth using a wooden spoon or electric whisk.
Divide amongst the cupcake cases and bake for 20 minutes or until firm to the touch.




BLUEBERRY CUPCAKES
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Ingredients

60g plain flour
110g butter
2 egg whites
75g icing sugar
110g blueberries
110g ground almonds
zest of a lemon

Preheat oven to 180ºC/350ºF/Gas Mark 4 & prepare your cupcake pan with cases.

Whisk the egg whites until they form stiff peaks and leave to one side.
Beat the butter and icing sugar together until light and fluffy.With the flour in a separate bowl, coat the blueberries in the flour and leave to one side.
Combine the remaining flour and ground almonds with the butter mixture and mix well.Add in the blueberries and mix.
Carefully fold in the egg whites using a metal spoon.

Fill the cases to halfway and bake for 15 minutes.Allow to cool completely before decorating.