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Village Connect, the original community magazine, bringing local business to local villages

Bringing local business to local villages


Welcome to Village Connect, the original independent village community publication, bringing local business to local villages since April 2005.


Village Connect is published bi-monthly and hand delivered free of charge to more than 18,000 homes and businesses in 71 selected Northamptonshire villages, and has established itself as the premier notice board for businesses in the area.


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The Lovely Cake Company is based in Titchmarsh and run by me, Fiona Love.

I started making and decorating cakes over six years ago, after I decided to sign up for a course and was well and truly bitten by the bug! It does not really matter what the celebration is - wedding, anniversary, birthday, sunny afternoon - there is always room for a cake, and I strive to make all my cakes look amazing but also, most importantly, taste great to. Almost any cake can be decorated so flavours include coffee cakes, chocolate cakes, carrot cakes - whatever your favourite!

Call today for a quote.
Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
01832 734866/07909 916340

Carrot Cupcakes

Perfect for Mother’s Day or Easter why not try these moist, fruity carrot cupcakes
or if you prefer a whole cake use two 7” cake tins instead and ice through the centre and on top?

Ingredients - 200g carrots - peeled and grated • 140g raisins or sultanas (optional if you prefer without) • 2 large eggs • 130g golden caster sugar • 120ml corn oil • ½ tsp orange extract (optional but does add a lovely zing!) • 120g plain flour • 1 tsp mixed spice • 1 tsp bicarbonate of soda • Pinch of salt Icing - 300g full fat cream cheese • 400g icing sugar • Small amount of orange and green fondant icing

Makes about 12 large muffin size cupcakes or 24 small cupcakes.

Firstly, squeeze as much moisture from the grated carrots as possible and set to one side. In a mixing bowl, whisk together the eggs and sugar for about five minutes. Then add the orange extract to the oil and slowly add to the eggs and sugar, mixing as you go. Next, collect together all the dry ingredients: flour, spice, bicarb and salt - and add it to the wet mixture, then lastly add the carrots and raisins/sultanas.

Fill the cupcake cakes with the mixture and bake for around 25 minutes (small cupcakes will take about 20 minutes). Remove from the oven when they are springy to the touch and leave to cool. To make the icing, sift the icing sugar into a mixing bowl with the cream cheese and mix together until smooth and creamy (hint if using an electric mixer put a tea towel over the bowl to stop the icing sugar going everywhere!)

Once the cakes are cool either pipe or spoon the icing on to the cakes and decorate with a fondant icing carrot. To make a carrot take a small ball of orange fondant icing and roll it into a cone in your hands, then with knife make small horizontal lines randomly around the cone, next take some green fondant icing and roll into long thin lines about the length of your carrot. Make about three and then glue these ‘stalks’ to the carrot with a little dab of water on the end of the carrot to make it sticky.

Place on the top of your cupcake. Enjoy!


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