Monday, 21 July 2014

Carrot cake cupcakes

I LOVE carrot cake but I'd never actually made my own before, and making a whole big cake seemed a little bit daunting (even though it did look amazing), so instead I went on the hunt for carrot cupcakes- smaller, easier, quicker. I decided to use this Martha Stewart recipe, because how can it go wrong if it's Martha Stewart?
They were delicious, so you should make them. Like, now.

1 1/2 cups all-purpose flour
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 yoghurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)

1 package (8 ounces) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract

Preheat oven to 180C. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, yoghurt, and vanilla. Stir in grated 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 centre of a cupcake comes out clean.
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 until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

I accidentally ate all the frosting before it reached the cakes, and I can't even say I'm ashamed.
But seriously, make this.

Love, Shay. xo

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