5.12.2009

Carrot Cake Cupcakes

Martha Stewart's Carrot Cake Cupcakes
(from the Everyday Food Cookbook)
Yummooo, this was such an easy and delicious recipe. I plan on making them again and again.





Here's the recipe:

Ingredients
Makes 12.
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar


Directions:

Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.

2 comments:

louisj80 said...

OMG i love carrot cake, it is my favorite. Yours came out looking wonderful! I am going to have to try this sometime soon...

Renee said...

These look absolutely delicious!
(I found your blog via Chez Larsson's comments :-)

There was an error in this gadget
Related Posts Widget for Blogs by LinkWithin