Friday, February 15, 2013

Sweetlove: Carrotcake cupcakes with Cream Cheese Buttercream

Cupcakes are all the rage lately. Many are beautiful to look at. Many are delicious to eat. Some have both qualities, most do not.

Including this one.

My Farmer Approved Carrotcake Cupcakes are humble in appearance, but will make your sweet-tooth happy.
These goodies are essentially muffins in make-up; meaning that when you're mixing the batter, you gather together all the dry ingredients, then combine all the wet ingredients...then you add wet and dry together and stir. The secret is not to over makes for a tough and rubbery cake.

 Preheat oven to 325.

4 cups all purpose flour
1 Tbsp + 1 tsp baking soda
2 tsp baking powder
2 tsp salt
3 tsp cinnamon
1 tsp nutmeg
3 1/2 cups white granulated sugar
2 cups olive oil (not extra virgin. You can use any other kind of neutral oil)
6 eggs
1 Tbsp vanilla
5 cups shredded carrots
2 cups shredded coconut
1 14 oz. can crushed pineapple

Combine dry ingredients, whisk together to mix. Mix together all wet ingredients (I like to do this step in a mixer). Add wet and dry ingredients and mix into a batter. Using a portion or ice cream disher, scoop into cupcake liners and bake for 20 minutes or until a toothpick comes out clean. Cool on rack and frost.

4 oz. (one stick) salted butter
8 oz. cream cheese
2 lb. bag 10x powdered sugar
1/4 milk or cream
2 tsp vanilla

Cream together the butter and cream cheese. Add the sugar, milk and vanilla. Mix on medium for 4-6 minutes or until creamy and white. If the texture is too "loose" add in more sugar 1/4 at a time.  Use a scoop or piping bag to top the cupcakes.

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