Meet the Sullivans: Carrot Cupcakes!

September 23, 2010

Carrot Cupcakes!

You would think that after a long day of teaching 21 five-year-olds I would be exhausted and ready for the couch, but the truth is I usually head home with the determination to be domestic. All day at work, in between tying shoes, applying Band-Aids and correcting pencil grips, I yearn to steal away to my computer to find a recipe or craft that seems easy yet creatively gratifying.


A few days ago I was perusing marthastewart.com for interesting ideas and stumbled upon a recipe for Carrot Cupcakes with Cream Cheese Icing. Keith loves carrot cake, so I thought this would be the perfect treat for him since he has been studying so hard lately. You know, we actually considered having carrot cake as our wedding cake. Also, the spices in this kind of cake always remind me of Fall.

Carrot Cupcakes with Cream Cheese Icing

Prep: 25 minutes
Total: 50 minutes

Ingredients 

1 cup granulated sugar

1/3 cup vegetable oil

2 tablespoons orange juice

1 teaspoon pure vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

1 1/2 cups shredded carrots
1/2 cup chopped walnuts

1/4 cup shredded coconut, plus more for garnish

8 ounces bar cream cheese, room temperature

3/4 cup confectioners' sugar


Directions
  1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs. 
  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut. 
  3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting. 
  4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth. 
  5. Frost cupcakes, and garnish with shredded coconut. 
My ingredients (Not pictured: Orange Juice)


The baking basics: eggs, sugar, vanilla, oil.

Not going to lie, my KitchenAid does all the real work.

Cream cheese frosting in the making.

The finished product. Beautiful & delicious.

 

No comments: