Sunday, October 7, 2012

Reunion Carrot Cupcakes


So we had a reunion of the restaurant and we all brought something from the old menu. I won't go into the details but it was great fun catching up with everyone and playing "remember that time when..."  The restaurant was a lot of hard work, commitment and personal sacrifice. Luckily there were some extremely funny times along with it. And the way the mind works we tend to remember the good times rather then the hard stuff. Otherwise we would never have a second baby or a second restaurant!

I baked some Carrot Cupcakes. They're perfect for a party, everyone gets their own, no messy cutting! Our carrot cake was a big seller, whether it was by the slice or anything from a 6 inch cake up to a wedding cake for 150 people. And is it ever delish! I've pretty much given up eating any other carrot cake but this one. Don't even think of making this unless you want to be similarly spoiled. 

It's a seriously satisfying dessert; it's dense but not heavy and it's super sweet 'cause besides sugar there's crushed pineapple, Mandarin oranges and coconut and cream cheese icing and, and can I have another. Actually you could almost eat it without frosting, although that would be crazy, but my baker's treat this time was a naked cupcake and I gotta tell you, I thoroughly enjoyed it!


Carrot Cupcakes

2 & 2/3 cups flour
2 cups sugar
2 & 3/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup flaked coconut
3 eggs
1 & 1/3 cup vegetable oil
1 tablespoon vanilla extract
1 & 1/2 cups plus 2 tablespoons crushed pineapple
2/3 cup Mandarin oranges juice (brake up the orange pieces with a fork or by hand)
10 ounces finely grated carrots (about 5-6 medium carrots)

Preheat oven to 350 degrees. Combine flour, sugar, baking powder, salt, cinnamon, and coconut in a large bowl and set aside. In another large bowl combine eggs, oil, vanilla extract, crushed pineapple, oranges and carrots. Mix wet ingredients into dry (or the other way around if that bowl is bigger, this recipe is very forgiving) and stir until everything is combined. Pour into cupcake pans lined with papers. Fill to about 1/2 inch to 1/4 inch from top of cupcake paper. Bake for 20-25 or until lightly brown. Makes 24 cupcakes, or 2 nine inch round pans.

Cream Cheese Frosting

1 cup butter at room temperature
1 cup cream cheese at room temperature
1 teaspoon vanilla extract
4 cups sifted confectioners sugar 

Cream butter and cream cheese in electric mixer on medium until smooth and blended. Add vanilla and sugar; beat on low until all the sugar is mixed in. Continue to beat on medium until light and fluffy.









Print Friendly and PDF

No comments:

Post a Comment