Tuesday, September 20, 2011

#68 - Carrot Cupcakes

Cooking new fish meals is nice and everything, but sometimes you just need more desserts.

Carrot Cupcakes

From Take 5 Urban Market 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. This was a super easy recipe to make, so the hardest part may of been peeling and shredding all the carrots. 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. Then you plop them into cupcake liners, and put them in the oven. 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. You should probably make these:
  • 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
  1. Preheat oven to 350
  2. Line 14 muffin tin cups with paper liners and spray with vegetable-oil spray.
  3. In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.
  4. In a large bowl, using an electric mixer, beat the eggs with the canola oil.
  5. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes.
  6. Beat in the vanilla.
  7. Fold in the dry ingredients with a spatula and then fold in the carrots.
  8. Spoon the batter into the muffin cups.
  9. Bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  10. Let cool slightly, then transfer the cupcakes to the freezer to chill.
  11. In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth.
  12. Beat in the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.
  13. 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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