Friday, October 7, 2011

Carrot cupcakes with cream cheese frosting

I don't often make these (maybe once a year) and always around the Fall time. There's just something homey about walnuts, shredded carrots and a nice, earthy cupcake so I whipped out the Kitchen Aid and made some yummy carrot cupcakes. But like every recipe I have, it makes so many that it's difficult to eat all of them! So I gave my mother some, who in turn brought them in to work, and her co-workers liked them a lot---so for you guys- here's the recipe:
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.
In a mixing bowl, beat the 4 large eggs (with an electric mixer) until they become foamy. Add the oil a bit at a time and mix well. Add the flour mixture and mix well again. Fold in the shredded carrots and walnuts.
Fill baking cups about 3/4 full. Bake for about 18- 20 minutes. Allow cupcakes to cook in their pan for about 10 minutes, and then remove them to cool completely onto a wire rack.
Now, on to the cream cheese frosting.

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!

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