Monday, May 31, 2010

Carrot Cupcake

I have been thinking of carrot cake for a while.... a LONG while and have been putting off baking them as I hate the thoughts of grating carrots. But I just could not resist the temptation when I saw this recipe at Joy of Baking.

Just have to bake them...with some modifications to the recipe

2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup grated apple (I omitted this)
1/2 cup (55 grams) pecans or walnuts, coarsely chopped ( I used a mix of pecans and walnuts)
1 cup (100grams) raisin or currants ( I omitted this)

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F (180 degrees C)

2. In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

3. In another large bowl whisk the eggs, sugar, and oil until slightly thickened

4. Fold in the flour mixture until incorporated

5. With a large rubber spatula fold in the grated carrots and chopped nuts,

6. . Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Remove from the oven and let cool completely on a wire rack.

8. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake.

I omitted the frosting. But here is the recipe for frosting :
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract


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