Oh Those Cupcakes!

Posted by on Jan 24, 2014 in Desserts | 5 comments

I am doing a happy, happy dance this morning.

The 2014 Fast has ended for us.

Emerging from a prayerful atmosphere of semi-seclusion does not literally mean dropping out altogether.

I see it as a temperate view from a lofty bridge where the murky water clears up if you stay put long enough; to see silt shift.  The early mornings radiate new-fangled light through a rough-hewn chink. Rich words of devotion and scripture bubble up from living waters flowing by and by.

We cannot stay there. We are designed to do a happy, happy dance on firm ground held upright by Grace.

Enter here, Carrot Cupcake Fairy Godmother.

Big ‘ol carrots became the darling of Betty Crocker’s24 Carat Cake’ along with pineapple, raisins, chopped nuts, and coconut in the ‘70’s.  Maybe you were a fan (or maybe you were not even born yet).

Ultimate 24-Carat Cake

--photo source Recipe.com ()

 

 

 

 

 

 

 

It was too, too sweet for me.  I abandoned it until last week when MP needed a portable treat for a mid morning meeting of collogues at his office.

 

 

 

 

 

 

I was up to my eyeballs in carrots.  Rather than that '70's show, I chose a simple cake-like cupcake, which could resemble a muffin before noon if you lick off the frosting.

The most complicated part of the procedure is grating carrots—otherwise it is a bowl and spatula recipe except for the icing.

 

 

 

 

 

 

 

Simply combine the wet with the dry ingredients.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The first go- around was simple and clean.  Reduced fat cream cheese completed the aura of a semi- cloaked muffin.

From another entrance, the Carrot Cake Fairy tinkered with a gluten-free moister motif; a golden brow topped with the same light cream cheese spin.

I added both variations here:

Don't be tempted to leave off the 'toasted' walnut.  It is the best bite!

Double Winners!

 

 

 

 

 

 

 

Carrot Cupcakes with Cream Cheese Icing

Ingredients

  • Cupcakes
  • 1 cup (1 stick) unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 1/4 cup unbleached flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 pound (2 large) carrots peeled and grated
  • 12 toasted walnut haves for garnish
  • Icing
  • 4 Tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup sifted Confectioners' sugar
  • 3/4 teaspoon vanilla

Instructions

  1. CUPCAKES
  2. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
  3. Whisk butter, sugars and eggs together in a large bowl. Mix in remaining ingredients until thoroughly combined.
  4. Divide batter evenly among cupcake liners. Bake 15-18 minutes until done.
  5. Cool in tin 5 minutes and remove to a rack to cool completely.
  6. ICING
  7. With an electric mixer, beat sugar, butter, and cream cheese until light and fluffy. Add sifted confectioners' sugar beating thoroughly. Add vanilla and mix until smooth.
  8. Frost each cupcake with an even layer of icing and garnish with walnut half. Refrigerate until serving.
  9. Makes 1 dozen
http://cococooks.net/oh-those-cupcakes/

The gluten-free variety has a softer more modern texture--

Gluten-free Carrot Cupcakes with Light Cream Cheese Icing

Ingredients

  • CUPCAKES
  • 3/4 cup Canola oil
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 1 1/4 cup gluten-free flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 pound (2 large) carrots, peeled and grated
  • 12 toasted walnut haves for garnish
  • ICING
  • 4 Tablespoons unsalted butter, softened
  • 4 ounces (reduced fat) cream cheese, softened
  • 1 cup sifted Confectioners' sugar
  • 3/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
  2. Whisk oil, sugars, applesauce, and eggs together in a large bowl. Mix in remaining ingredients until thoroughly combined.
  3. Divide batter evenly among cupcake liners. Bake 15-18 minutes until done.
  4. Cool in tin 5 minutes and remove to a rack to cool completely.
  5. ICING
  6. With an electric mixer, beat sugar, butter, and cream cheese until light and fluffy. Add sifted confectioners' sugar beating thoroughly. Add vanilla and mix until smooth.
  7. Frost each cupcake with an even layer of icing and garnish with walnut half. Refrigerate until serving.
  8. Makes 1 dozen
  9. © Copyright 2014 Peggy Barrett Lunde
  10. All Rights Reserved
  11. http://cococooks.net/
http://cococooks.net/oh-those-cupcakes/

 

 

5 Comments

  1. 1-24-2014

    ooooh, both sounds delicious! And congrats on completing your fast. May you be blessed immeasurably for your efforts.

  2. 1-24-2014

    Sounds and looks very yummy and kind of healthy too! Thanks.

  3. 1-24-2014

    OH, yum! Do you think they will freeze well (without the frosting)?I plan to try the applesauce for added moisture and then some raisins, maybe chopped nuts, to the ‘regular’ ones….and the reduced fat cream cheese is a great option! Thanks for both!

  4. 1-25-2014

    Hi Marti, I think they will freeze just fine! I might try that myself…golden raisins might be a nice touch too.

  5. 2-2-2014

    When I was juicing a lot I would run carrots through first and use the carrot pulp in morning glory muffins and occasionally carrot cake. Grating carrots problem solved! These do sound yummy!

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  1. Carrot Cupcakes with Coconut Buttercream | cococooks... - [...] revisited these fragrant carrot cupcakes as a sweet finale to a Sunday salad bar using Bob’s Red Mill gluten-free…

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