Wednesday, November 4, 2009

Carrot Cupcakes

I finally had some free time to make a recipe with my pureed carrots that I was experimenting with. A few posts ago I experimented with pureeing my carrot peelings from canning carrots. I came up with a dozen or so bags in the freezer and set out to find out if I could use this in exchange for shredded carrots. I found this recipe at Week of Menus. This recipe called for one cup carrot puree, exactly what I had frozen. I made them today and I am glad I did. The cupcakes are tasty! I think I found a good way to use up my puree. The kids will be glad to see that I tried a new recipe today!

Carrot Cupcakes

1 1/2 cups unbleached, all-purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cups corn oil (or canola or some other vegetable oil)
2 large eggs, lightly beaten
2 teaspoons vanilla extract
3/4 cup shelled walnuts, chopped (optional)
1 cup pureed cooked carrots
3/4 cups shredded coconut
1/2 cup drained crushed pineapple
1/2 cup raisins

1. Preheat oven to 350 F. Line cupcake pan with liners.
2. Sift dry ingredients (flour, sugar, salt, baking soda, cinnamon, ginger) into a bowl. Add oil, eggs and vanilla. Beat well.
3. Fold in walnuts (optional), coconut, carrots, pineapple, and raisins.
4. Scoop batter into prepared liners. Set on middle rack of the oven and bake for 20-25 minutes, or until a cake tester inserted in center comes out clean.
5. Cool on a cake rack. When fully cooled, ice with cream cheese frosting.

Cream Cheese Frosting
(enough for 18 cupcakes) (this frosted over 2 dozen for me)
6 ounces of cream cheese frosting, room temperature (3/4 of your standard 8 oz block)
6 tablespoons of sweet butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract (if you have vanilla bean, you can substitute a whole scraped vanilla bean in lieu of the vanilla extract - then also add a teaspoon of whole milk.)

1. Cream together cream cheese and butter with a mixer. Slowly mix in confectioners sugar. Continue to beat on low speed, slowly until all the ingredients have come together. Do not be tempted to beat on high speed -this adds too much air; rather beat on low speed for a longer time for a truly creamy frosting.

*On the Week of Menus blog she has great pics of how she made her cupcakes. I just scooped the frosting into a ziploc bag and squeezed it out on top, after all, five hungry kids and one starving husband will be home in about 2 hours and they will disappear! :) No fancy frosting needed here! Be sure to check out her site though!

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