Cooking new fish meals is nice and everything, but sometimes you just need more desserts.
Carrot Cupcakes
From
Take 5 Urban Market
![](https://lh5.googleusercontent.com/-nF-GDVgsG_o/Toe7mbM0M7I/AAAAAAAAfEw/umpKdCWo3c0/s720/%25252368%252520-%252520The%252520Plated%252520Dish.JPG)
These are going to be carrot cake cupcakes, so you're going to need to have carrots, a lot of sugar and spice, and then some ingredients for the cream cheese frosting.
![](https://lh3.googleusercontent.com/-94vb5MyQP3M/Toe7ggU9ANI/AAAAAAAAfEg/sZZDngF0CUg/s720/%25252368%252520-%252520Mise%252520en%252520Place.JPG)
This was a super easy recipe to make, so the hardest part may of been peeling and shredding all the carrots.
![](https://lh4.googleusercontent.com/-40iTL4eGGgA/Toe7go2CkGI/AAAAAAAAfEk/z7zg2RVJaJs/s720/%25252368%252520-%252520Carrot%252520Peels.JPG)
![](https://lh3.googleusercontent.com/-gkLgQ-YU9EE/Toe7gU--UiI/AAAAAAAAfEc/V5v71i9H9Ic/s720/%25252368%252520-%252520Sliced%252520Carrots.JPG)
Once you have your carrots all ready to go, you mix some dry ingredients, mix some wet ingredients, combine the two, and fold in the carrots.
![](https://lh6.googleusercontent.com/-GRRgGVdk0g0/Toe7makRq_I/AAAAAAAAfEs/pblIGMpqxmk/s720/%25252368%252520-%252520Carrots%252520in%252520Batter.JPG)
Then you plop them into cupcake liners, and put them in the oven.
![](https://lh3.googleusercontent.com/-GIBplt9clCQ/Toe7l3akMWI/AAAAAAAAfEo/9knYyt67NWU/s720/%25252368%252520-%252520Baked%252520Cupcakes.JPG)
Oh my goodness. Carrot cake is delicious. And carrot cupcakes are the perfect way of having your carrot cake in a reasonable portion with the right amount of frosting. Yum and yum. We will definitely be making these again.
![](https://lh5.googleusercontent.com/-asNz5z25jqw/Toe7qF69QOI/AAAAAAAAfE0/0DQLAt_sr7Y/s720/%25252368%252520-%252520The%252520Final%252520Dish.JPG)
You should probably make these:
Ingredients
- 1 cup flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup canola oil
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups finely shredded carrots
- 4 Tbs unsalted butter, softened
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 3/4 cups confectioners' sugar
Preparation
- Preheat oven to 350
- Line 14 muffin tin cups with paper liners and spray with vegetable-oil spray.
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the eggs with the canola oil.
- Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes.
- Beat in the vanilla.
- Fold in the dry ingredients with a spatula and then fold in the carrots.
- Spoon the batter into the muffin cups.
- Bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool slightly, then transfer the cupcakes to the freezer to chill.
- In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth.
- Beat in the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.
- Fill a pastry bag with a 1/2-inch plain tip with the frosting and pipe the frosting onto the cupcakes or use a knife to spread.
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