Cup Cake and Muffin Challenge!

Following our Monday poetry challenge, I thought I’d let you consider a Tuesday cookery challenge. I’m sure you already have your own favourite cup cake and muffin recipes. If not, there’s plenty on the Internet. My daughter, Erin, makes wonderful lemon drizzle cup-cakes. As for muffins, well… we have an exclusive!

Never have the secrets been revealed for Mrs McCarthy’s Chocolate Beetroot Muffins. And I’m also going to share Mrs McCarthy’s Carrot and Orange Cup Cake recipe. These top secret recipes surely parallel those chocolate-making recipes that Charlie found out about when he first set foot in Willie Wonka’s factory, so, if you have the ingredients in the cupboard, why not give one of them a go! If you don’t have all of the ingredients then please be patient. When the advice is to only go the shops when it is essential, then you could always try Mrs McCarthy’s recipes next week (after the weekly family shop), It would be hard to justify a visit to the supermarket, given the current circumstances, for just a beetroot!

Instead, show us how resourceful you can be and impress by conjuring up some cup cakes or muffins using your own  muffin or cup-cake recipes with whatever you have in the cupboard. Originality and creativity are both to be admired!

As with the poems, I’d love to see how you get on so please take a photo and e-mail it to me at

Okay, on to Mrs McCarthy’s recipes:

Chocolate Beetroot Muffins


13g Cocoa Powder

185g Self raising flour

75g   Sugar

1 Beaten egg

60 ml Vegetable Oil

125 ml Milk

75g Cooked beetroot (grated)

  1. Place flour, cocoa powder and sugar into a mixing bowl, and mix.
  2. Add the egg, oil and milk to the flour mixture and then beat (on Speed 2) for a couple of minutes.
  3. Pour in the grated beetroot and mix (on Speed 1) for one minute.
  4. Divide into mini muffin cases using an ice cream scoop.
  5. Bake in a pre-heated oven (GM4 / 350 F / 180 C) for 20 minutes and then turn out onto a cooling rack.
  6. Alternative, you could use 75g of tinned dark cherries (drained) if you’d prefer this to grated beetroot.

Carrot and Orange Cup Cakes


185g   Margarine

185g   Caster Sugar

185g   Self-raising flour

3 Eggs

Half a teaspoon of mixed spice

125g Grated carrots

Half and orange (juice and zest)

Icing Sugar (for dusting)

  1. Cream the margarine, caster sugar, orange juice and zest together in a mixing bowl (Speed 2) for 4 minutes until blended.
  2. Add the eggs. Mix using beater (Speed 1) until blended.
  3. Add the flour, mixed spice and grated carrot. Mix them in (Speed 1) for one minute.
  4. Divide into muffin cases using a potato scoop.
  5. Bake in a pre-heated oven (GM4 / 350F / 180C) for 25-30 minutes.
  6. Allow to cool.
  7. Dust with icing sugar before serving.