Tuesday, October 2, 2012

Carrot Cake Cupcakes

I'm pretty sure I've posted this recipe before but you can never have too much carrot cake in your life! And no cupcake is ever the same to your last batch! With my carrot cake recipe I usually add pecans in the cream cheese frosting unless I'm making cupcakes and then I just sprinkle the pecans separately on top. I leave about half without the pecans in case someone doesn't like pecans!

Carrot Cake
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup oil
4 eggs
2 teaspoons cinnamon
3 cups finely grated carrots
Sift and mix dry ingredients.
Add oil and stir well.
Add eggs one at a time.
Add carrots and cinnamon.
Split into a lined cupcake pan.
Bake at 350 for 18 - 20 minutes. A trick that I've learned is to turn the pan around halfway through baking to evenly bake the cupcakes through. To check your cupcakes Stick a toothpick into one and see if it comes out clean.
Cool completely before frosting.
(Remember this is the normal recipe so if you are heavily icing the cupcakes you should make 1 1/2 times this recipe)
8 ounces cream cheese
1 stick butter
1 box (1lb) confectioner's sugar
2 teaspoons vanilla
Pecan chips, for garnish
Soften cream cheese and butter and mix together.
Add confectioner's sugar and vanilla and beat well.
Frost cupcakes (I used a star tip for these cupcakes),sprinkle with pecan chips for garnish and enjoy! I bought pecan chips but actually crushed them even finer in my hand before sprinkling them on the cupcakes. I know not everyone is a fan of pecans so as I mentioned earlier I opted to do a few with pecans and a few plain.

Happy Baking!

- Posted using BlogPress from my iPad

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