CARROT CUPCAKES
Ingredients for the cake:
2 cups unbleached all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. Salt
1/2 tsp. ground allspice
4 eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup buttermilk
3 cups lightly packed peeled, shredded carrots.
For the cream cheese frosting:
1 lb. cream cheese, at room temperature
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/4 cups confectioners
1 1/2 tsp. vanilla extract
Directions:
1. Position a rack in the middle of an oven and preheat to 350°F. Place cupcake liners on a 12 piece muffin pan.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice.
3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.
4. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. 5. Divide the batter evenly between the prepared pans.
6. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Transfer to racks and let cool in the pans and let cool completely.
7. Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well blended.
8. Spread 1/4 cup of the frosting over the top of the cupcake and spread using a spatula. Spread the remaining frosting decoratively over the tops of the other cupcakes. Decorate with sprinkles or pipe icing making flowers on top. Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. Salt
1/2 tsp. ground allspice
4 eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup buttermilk
3 cups lightly packed peeled, shredded carrots.
For the cream cheese frosting:
1 lb. cream cheese, at room temperature
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/4 cups confectioners
1 1/2 tsp. vanilla extract
Directions:
1. Position a rack in the middle of an oven and preheat to 350°F. Place cupcake liners on a 12 piece muffin pan.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice.
3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.
4. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. 5. Divide the batter evenly between the prepared pans.
6. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Transfer to racks and let cool in the pans and let cool completely.
7. Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well blended.
8. Spread 1/4 cup of the frosting over the top of the cupcake and spread using a spatula. Spread the remaining frosting decoratively over the tops of the other cupcakes. Decorate with sprinkles or pipe icing making flowers on top. Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.
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