Cupcakes, Carrot Cupcakes

I love me some cupcakes. But more then cupcakes, I love baking for people. So last week when I was in a mood to beat all moods, a friend of mine asked for carrot cake knowing that that baking would help calm my soul (which was apparent since I kept moaning the line, “I just want to bake.” Why people put up with me I don’t know, oh wait I do, it’s the cake). She also demanded that I pep up, stop being a crabby pants and join a mass horde at the Bay on Saturday.

I decided to combine all those efforts and thus, pepped up, found my happy pants, and made 26 carrot cupcakes to take to the bay.

It was a great process. It required mental cleansing, a call to mom for the carrot cake recipe, a look at smitten kitchen for icing, and three girls in my apartment on a Friday night. But it was worth it because they were moist and wonderful and the icing was grand and glorious. Actually making them, a little messier then normal for me.

But in the end, the cupcakes prevailed and they may have in fact been the best ones yet, and not to name any names but I’m pretty sure someone ate 4 of then in a 2 day span of time, the final one being consumed after being told she didn’t want it. I believe the conversation went something like “Oh I couldn’t,” move to put it back in the fridge, “I mean, I’ll totally take the cupcake too.”

And a happy little cupcake it was. **Photos of the beautiful bay to come soon.

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Carrot Cupcakes
taken from my childhood, acquired during a phone call home

Makes 24 cupcakes

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 teaspoons of vanilla extract

2 cups grated peeled carrots, grated thinly
1 8oz can of crushed pineapple, lightly drained
1/2 cups coarsely chopped walnuts (optional)

Preheat oven to 350 F.

Line 24 cupcake molds with papers, or butter and flour them.

Sift flour, baking powder, baking soda, and salt in a large bowl to blend. Add cinnamon, sugar and oil to the bowl. In a small bowl, whisk the eggs together and add to the large bowl, mix all the ingredients together. Stir in carrots, pineapple, and walnuts, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

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Maple Cream Cheese Frosting
taken from Deb at Smitten Kitchen

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

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