March Daring Bakers’ Challenge

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wwcarrotcupcakes

After a very long break I am posting a Daring Bakers’ Challenge. And even though I am posting for it, I actually took an easy way out and did not dare myself too much with this month’s challenge.

 Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Initially when I had seen the challenge I had plans to make a beets red velvet cake and try out a black bean brownie recipe I had been eying for a long time. But as you can see those plans did not pan out.

Instead I tried this recipe my mom uses to make whole wheat cupcakes. My sister-in-law loves these cupcakes and always requests my mom to make them. So since she is over I thought would make them for her and that ways I would be able to post for DB as well. Killing two birds with one stone! Pretty smart, aren’t I!

And with Easter this weekend, the recipe did seem apt. 🙂

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Streusel filled sour cream coffee cake cupcakes

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We have been talking too much savory around here on the blog. It’s time to get the sweet stuff out!

I saw this cake on Foodgawker (those sinners, corrupting the minds of us who are always struggling with our weight) and well, I just had to make the cake. Alison just describes it so well, that I knew the recipe had to be tested out.

But I didn’t want to make cake.

I wanted to make cupcakes.

Why?

Well, because they are just fun.

Fun to look at.

Fun to eat.

And fun to share!

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Frosting for the Cause: Carrot Cake cupcakes

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I have been MIA from the blog scene for about two weeks now as I am vacationing in India, and even though it’s late at night here and I am tired as hell, what I write today had to be blogged about.

October is Breast Awareness month and today I am doing my bit to spread the awareness.

Now as you all know (well, by “all” I mean those few of you who follow my blog), I am a big time procrastinator. I had volunteered for Frosting for the Cause a while back and knew much in advance that my post would go live on the 24th October. And even though I did not want to procrastinate this post, I did. It’s not entirely my “procrastinating self’s” fault. I have been real busy the last couple of weeks, with my parents visiting me and then me coming to India.

I won’t bore you with the details, but bottom line, I left this post- this very important post-for the last minute.

Why is this post important?

Because I am guest posting for Frosting for the Cause, a unique on-line project bringing together 365 volunteer bakers and bloggers across Canada, the United States and beyond. ‘Frosting for the Cause’ aims at raising funds and awareness for research into cancers affecting women.

Head over to their site for my guest post and the recipe for Whole Wheat Carrot Cake cupcakes.