Tuesday, December 16, 2008

Carrot Cake Cupcakes


So you know in Dumb & Dumber when Lloyd trades in the Shaggin' Wagon for a moped and Harry says "Just when I thought you couldn't get any dumber, you go and do something like this...and totally redeem yourself!" Well...I just redeemed myself.

On Saturday night Kimmy had a ladies only Holiday party and everyone was to bring an appetizer to share. Needless to say mine was horrible, gross, inedible, and I threw it away at the party before anyone could smell, see, or god forbid taste it. So sad. The back story is that I made lime / coconut shrimp with a peanut dipping sauce (yeah I know, SOUNDS good) but something was just off (and by off I mean it tasted like dish soap). Luckily, Erin made delicious stuffed mushrooms and brie so I doted on those, pretending maybe I had something to do with them.

So....when Sunday (the day after the party) rolled around I knew I really had to step it up and flex my cooking muscles. We made the sweet potato (total hit) latkes on Sunday as well as these very very yummy Carrot Cake Cupcakes for dessert!! At first, I was going to make the Silver Palate Carrot Cake but it calls for coconut and pineapple, both of which make Nick gag, so then we were going to make Ina Garten's chococlate cupcakes with peanut butter icing, BUT we were both so excited for Carrot Cake that I found Ina's recipe for Carrot Cake Cupcakes and we were SOLD.

Ina Garten's Carrot Cake Cupcakes:

Cakes:
  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts
Frosting:

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.


1 comment:

  1. I made this recipe for this new year dessert, my family really loves it ! and actually i'm thinking made the carrot cake for sale.
    Your blog is a really big inspiration for me, a hugh and many greetings from Chile for you and your nice family :)

    ReplyDelete

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