I tried some carrot cupcakes for the first time,
and iced them with cream cheese frosting.
Of the three types of cupcakes I made,
Gary liked those best.
I think this recipe is a keeper.
Carrot Cupcakes
3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting
2 8-ounce packages cream cheese, softened
3/4 cup unsalted butter (1 1/2 sticks) softened
1 teaspoon vanilla extract
1 1/2 pounds powdered sugar (about 5 2/3 cups),
In large bowl, with mixer at medium speed, beat cream cheese, butter, and extracts until smooth. Reduce speed to low; add confectioners' sugar and beat until blended. Increase speed to medium-high; beat until icing is smooth and creamy, frequently scraping bowl with rubber spatula. Makes about 5 cups
The other two cupcakes were just basic chocolate cupcakes,
but then filled with either a peanut butter filling
or a cream cheese frosting.
I just filled them like this after they were baked.
Once they were filled, I frosted them with chocolate frosting
and put a little of the peanut butter or cream cheese filling on the top.
The peanut butter filling was a recipe I got from Eileen. It is just 1 2/3 c. peanut butter, 2 1/2 cups powdered sugar, and 5 T milk. The 5 T. works well for frosting, but I had to add about 10 more Tablespoons of milk to make it thin enough to pipe in as filling.
I licked enough frosting yesterday, that I probably won't need another cupcake with frosting for quite some time.