|cupcake with a 'tude|
Carrot Cake Cupcakes
yield: 24 cupcakes (and a bit more)
2 t baking soda
2 c flour
2 t cinnamon
2 c sugar
4 large eggs
1 c vegetable oil
4 c grated peeled carrots (1 lb. bag)
1/2 c walnuts, chopped
Preheat the oven to 350 degrees. Shred carrots and chop walnuts. Set aside.
In a large mixing bowl, mix together the flour, sugar, baking soda and cinnamon. Set aside.
Cream cheese frosting is so easy to make, and many bakers have their own recipe, where they add or subtract things like milk, vanilla extract, and so on. I'm a bit of a purist, so I just keep it basic.
Cream cheese frosting
1/2 c (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
~ 2 c confectioners' sugar (1/2 lb.)
In a large mixing bowl, beat the butter and cream cheese until creamy. Add the confectioners' sugar slowly. If the mixture seems too thick, you can add 1 t of milk. You're ready to ice your cupcakes!