carrot spice cupcakes with cream cheese icing
Life is a bit busy around here, thus the lack of posting. I can't promise that I'm going to be in a regular posting routine for the next while either.
Our bathroom renovation is near completion (we are awaiting for some extra specialty tile to come in to finish it up) and we were busy getting ready for house guests from Germany visiting. We're still dealing with our insurance about fixing up our home after the crazy windstorm that knocked down our 50+ year old spruce tree. Just when I think life will calm down, back to school craziness will start up. I guess that's life for you.
I forgot about these cupcakes! I made them for my children's preschool graduation party. (yes, that was months ago!)
I omitted the nuts and instead made them into mini-size cupcakes. They were a hit but anything that's colorful is a hit with children, if you ask me. I tend to make lots of goodies either in the colors pink or purple and green, as these are the favorite colors of my children.
I forgot about these cupcakes! I made them for my children's preschool graduation party. (yes, that was months ago!)
I omitted the nuts and instead made them into mini-size cupcakes. They were a hit but anything that's colorful is a hit with children, if you ask me. I tend to make lots of goodies either in the colors pink or purple and green, as these are the favorite colors of my children.
The recipe was tasty. I especially liked that it was full of carrots. Made it feel like kids were getting a healthy choice (alongside the sugary icing!) A good healthier alternative to the usual plain white cupcake.
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carrot spice cupcakes
makes 12 regular size cupcakes
2 eggs
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/4 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp each cinnamon and ginger
1/4 tsp nutmeg
1/4 tsp salt
1 cup shredded carrots
1/3 cup raisins
1/4 cup chopped walnuts (optional)
Beat eggs with brown sugar in a bowl. Beat in oil and vanilla.
In a separate bowl, whisk flour, baking powders & soda, cinnamon, ginger, nutmeg and salt.
Pour the wet ingredients over the dry ingredients and stir until moistened. Stir in carrots, cconut, raisins and walnuts, if using. Spoon into greased muffin cups or paper lined muffin cups.
Bake at 350F for 20-25 minutes until toothpick comes out clean. Transfer to a rack and let cool before icing.
cream cheese icing
makes enough for 12 cupcakes
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1.5 cups icing sugar
Beat cream cheese with butter and add in vanilla. Beat in icing sugar in 2 additions until smooth.
Recipes from: Carrot Spice Cupcakes and Cream Cheese Icing, Canadian Living May 2009 Magazine Issue.
...
carrot spice cupcakes
makes 12 regular size cupcakes
2 eggs
1/2 cup packed brown sugar
1/4 cup vegetable oil
1/4 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp each cinnamon and ginger
1/4 tsp nutmeg
1/4 tsp salt
1 cup shredded carrots
1/3 cup raisins
1/4 cup chopped walnuts (optional)
Beat eggs with brown sugar in a bowl. Beat in oil and vanilla.
In a separate bowl, whisk flour, baking powders & soda, cinnamon, ginger, nutmeg and salt.
Pour the wet ingredients over the dry ingredients and stir until moistened. Stir in carrots, cconut, raisins and walnuts, if using. Spoon into greased muffin cups or paper lined muffin cups.
Bake at 350F for 20-25 minutes until toothpick comes out clean. Transfer to a rack and let cool before icing.
cream cheese icing
makes enough for 12 cupcakes
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1.5 cups icing sugar
Beat cream cheese with butter and add in vanilla. Beat in icing sugar in 2 additions until smooth.
Recipes from: Carrot Spice Cupcakes and Cream Cheese Icing, Canadian Living May 2009 Magazine Issue.
Tags:
breads / loaves/ muffins
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