I got into a baking groove last weekend and made some yummy sweet treats for Mother’s Day and I want to share these Hummingbird Bakery recipes because they’re great for any occasion. They go down especially well with children – my oldest niece (7 years old) had a great time decorating the carrot cake cupcakes and my oldest nephew (5 years old) declared that whoever made the chocolate fridge bars was great, a.k.a me 🙂
These two recipes are both from the Hummingbird Bakery Cookbook – I rely on this book so much for cake recipes – next time I want to try my hand at one of their cheesecakes.
Recipe 1: Chocolate fridge cake bars
This is a great crunchy, chocolatey treat that requires no cooking. This recipe makes about 12 bars. You will need a relatively deep baking tray and greaseproof paper.
- 400g unsalted butter
- 200ml golden syrup
- 100g cocoa powder
- 800g digestive biscuits, broken into small chunks
- 200g raisins
- Put the butter, golden syrup and cocoa powder in a large saucepan over a medium heat and heat until melted and smooth, stirring occasionally.
- Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.
- Press this mixture into the prepared baking tray using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the mixture and compress it further.
- Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.
Recipe 2: Carrot cake cupcakes
I just used their normal carrot cake recipe and it made about 15 cupcakes. You will need a cupcake/muffin tray(s) and cupcake cases.
- 300g soft light brown sugar
- 3 eggs
- 300ml sunflower oil
- 300g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon, plus extra to decorate
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 300g carrots, grated
- 100g shelled walnuts, chopped, plus extra, chopped and whole, to decorate
- 1 quantity cream cheese frosting: 300g icing sugar; 50g unsalted butter at room temperature; 125g cream cheese, cold
- Preheat the oven to 170 degrees celsius (325 degrees fahrenheit) Gas 3 – note for fan ovens it should be slightly lower.
- Beat the sugar, eggs and oil until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split).
- Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
- Stir in the grated carrots and walnuts until they are all evenly dispersed.
- Pour the mixture into the cupcake cases and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched.
- While the cakes are in the oven, make the cream cheese frosting – beat the icing sugar and butter together slowly until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated.
- Continue beating until the frosting is light and fluffy. TIP: Do not overbeat, as it can quickly become runny.
- When the cupcakes are ready, leave them to cool.
- When the cupcakes are cold, spread the cream cheese frosting on them and decorate with walnuts and a light sprinkling of cinnamon.
Happy baking! x