The first thing I did was to cream the butter and sugar.

I then added the eggs one at a time 1min of mixer beating between each.

The vinegar, vanilla, and food coloring were then added.

The dry ingredients were mixed together.   About a cup of them were added. Then a 1/2cup of buttermilk.  Then about a cup of them were added. Then a 1/2cup of buttermilk.  Then the rest of the dry.

Use a spatula to do a final mixing.  Poor into buttered pans.

25min @ 350F

Perhaps add lemon to the cream cheese frosting

mini cupcakes bake for 12min

cupcakes bake for 15min



Mini peanut butter chocolate chip muffins adapted from

I only cooked them for 12min at 350

1 3/4 cups all-purpose flour
2/3 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup soy milk
2/3 cup peanut butter (smooth or chunky)
1/4 cup butter = 1/2 stick
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup miniature semisweet chocolate chips

Preheat oven to 350º.
I just spray with non-stick spray.
Stir together flour, brown sugar, baking powder and salt in a large bowl.
In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
Make a well in the center of the dry ingredients.
Add liquid ingredients and stir just to combine.
Add the mini chocolate chips (I’ve also used the regular sized ones).
Spoon batter into prepared muffin cups.
Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
Place muffin tin on wire rack and cool for five minutes before removing muffins.
Serve warm or cool completely and store in an airtight container at room temperature.

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The moon was full and still bright in the sky this morning, I wish I had used my camera on it when out on the morning run.


  • Unsalted butter, for the pan
  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
  • 12 ounces grated carrots, medium grate, approximately 6 medium
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 10 ounces sugar, approximately 1 1/3 cups
  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
  • 3 large eggs
  • 6 ounces plain yogurt
  • 6 ounces vegetable oil
  • Cream Cheese Frosting, recipe follows


Preheat oven to 350 degrees F.

I used two 9 inch pans for baking, more surface area

I used a stand mixer.

First I mixed the dry ingredients except the flour.

I then grated 2.5 large carrots and threw the grating into the mixer and mixed until coated.

Next I added the flour 1/2 cup at a time.

Then the eggs were added individually all the time mixing.

Then the yogurt

With the mixer still running drizzle in the vegetable oil. . Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

ALWAYS let the cake cool before adding the frosting

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