donderdag 18 augustus 2011

Mini Carrot Cupcakes with Cinnamon Cream Cheese Icing

Just read this recipe @EatMakeRead blog and it sounds absolutely delicious. I am searching for some great cake / sweet pie recipes for a party I have to go this saturday and where everybody has to bring some food - Which is always fun! So I might try out this recipe tonight and if it's a success I'll make it alongside my famous brownie, strawberry fudge cake.

So how to make them?
makes about 30 mini cupcakes*

2 eggs
3/4 cup sugar, divided into 1/2 cup and 1/4 cup
1/4 cup brown sugar
1 cup bread flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 pound carrots (about 4 carrots), peeled and finely shredded
1/4 cup raisins, optional
cinnamon cream cheese icing
4 oz cream cheese, softened
2 1/2 Tablespoons butter, softened
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup confectioners sugar
1-2 Tablespoons milk, optional

Preheat oven to 350°F, Grease muffin pan or place tins in pan. Set aside.

  1. In the bowl of a stand mixer with the whisk attachment, whip the eggs and 1/2 cup sugar until the mixture is thick and light about 5 minutes.
  2. With the mixer running, pour the oil into the mixture and continue whipping until it’s light and fluffy, about 5 minutes.
  3. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, 1/4 cup brown sugar and the remaining 1/4 cup sugar.
  4. Add half of the egg mixture to the dry ingredients, gently stirring until just combined.
  5. Add the remaining egg mixture and stir just to combine. Be careful not to overmix.
  6. Gently fold the carrots and raisins into the batter just until incorporated.
  7. Evenly pour the batter into each of the muffin tins until each is about 3/4 full. Place on the middle rack in the oven for 12-15 minutes.
  8. Remove from the oven and let cool.
  9. In the bowl of a mixer fitted with the paddle attachment, whip butter, cream cheese and vanilla until light and fluffy.
  10. Add cinnamon and confectioners sugar and whip until smooth. If the frosting seems dry add 1 Tablespoon of milk at a time, whipping afterwards until icing is smooth and light.
  11. Frost each cupcake and eat up!

These are best eaten the day of, but they keep for 5 days in an air tight container.
*If you’d rather make a cake, this recipe can easily be doubled.

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