Extra Baking Delights

After seeing some amazing pictures of people making their own versions of my favourite recipes from the last post, I wanted to add in a couple more creations that are absolutely DELICIOUS! First up are some rhubarb and custard muffins that are sure to get you in a summer mood, and the second, super yummy sweet potato whoopie pies that you are sure to love.


Rhubarb And Custard Muffins

Ingredients:

250g Rhubarb

35g Caster Sugar

300g Self-Raising Flour

145g Light Brown Sugar

1 tsp Vanilla Extract

200ml Buttermilk

1 Egg

3 tbsp Vegetable Oil

170ml Ready-Made Custard


Method:

Preheat the oven to gas mark 4 and line muffins tray with paper cases.

Wash and cut the rhubarb into pieces, then put into a flat dish and top with the caster sugar. Set aside for 15 minutes.

Combine the flour and brown sugar, then add in the buttermilk, egg, vegetable oil and vanilla extract, and mix until smooth. Put in the rhubarb and gently mix.

Divide 3/4 of the batter between the muffin cases, then add a small blob of custard into each muffin. Gently add the rest of the batter on top of the custard.

Bake for 25-30 minutes, and enjoy your delicious dessert!


Sweet Potato Whoopie Pies

Ingredients:

370g Plain Flour

3/4 tsp Salt

3/4 tsp Baking Powder

3/4 tsp bicarbonate of soda

1/2 tbsp ground ginger

300g Light Brown Sugar

225ml Vegetable Oil

400g Sweet Potato, roasted, cooled and mashed

2 Eggs

1 tsp Vanilla Extract


For the Icing:

185g Unsalted Butter

500g Icing Sugar

1 tsp Vanilla Extract

300g Full-Fat Cream Cheese


Method:

Preheat the oven to gas mark 4. Line a couple of baking trays with greaseproof paper.

In a large bowl, mix together the flour, salt, baking powder, bicarbonate of soda and ground ginger.

With another bowl, combine the sugar and oil until well mixed, then add the sweet potato, eggs and vanilla and mix again until smooth.

Put the wet mixture into the dry mixture and mix.

Use a couple of tablespoons full of batter, and put onto baking tray (make sure to space them apart).

Bake for 15-20 minutes, then move to a wire rack to cool.

For the filling, cream the butter in a bowl, and bit by bit add the icing sugar and vanilla extract until fully combined. Stir in the cream cheese until smooth (leaving it in the fridge for 5 minutes will help it stay together).

Add a thick layer of filling to half of the whoopie pies, then put the others on top.




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