Tuesday, April 14, 2009

Carrot Cake Cupcakes

Last Saturday we headed down to see my dad, his wife and my two youngest brothers. It was my brother Jarom's 18th birthday on April 6th and he told me that for his birthday he wanted me to make him my Australian Sausage Rolls and some cheesecake. Of course I was happy to oblige and after cooking and baking all morning we made the trip down to Spanish Fork. We had fun eating and visiting and my dad's wife Cheryl made us a lovely meal.

My food assignment was dessert. Knowing my dad has always been a lover of carrot cake I was excited to make these Carrot Cake Cupcakes for him. I thought they looked so cute and they were really tasty too.

I also found these easy to make and rather forgiving. After I had placed them in the oven I was reading over the recipe and realized I had sifted and not whisked the flour mixture. Uh oh. Panic set in and I was worried that they wouldn't turn out. Thankfully they did and they seemed totally unscathed.

Carrot Cake Cupcakes
Martha Stewart Everyday Baking

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
For the Frosting:
1 package (8 ounces) cream cheese, room temperature
1/4 (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest

Cupcakes: Preheat oven to 375 degrees. Line a 12 cup standard muffin tin with paper liners.
1. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
2.In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
3.Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar

1 comment:

Brian and Shanna said...

Ooohh, these look fabulous! I still haven't tried those carrot cake oreo things, but I have been craving them. Is that one of your pictures? If it is, it looks fabulous!