Thursday, 10 November 2011

Carrot Cupcakes with CC Frosting

It's about time I posted a recipe that involves frosting, and it was quite delicious. Instead of baking them in regular muffin tins, I decided to go for a cutesy look with bite sized treats. I guess it is my way of having one cupcake and half the guilt :P
They're probably just as amazing on their own, but the cream cheese frosting just made it that much better. I used to think the CC frosting was something that worked on a good day and missed on another, but you just need to go at it until it clicks and then you're set.

I've tried many carrot cake recipes and there are many ways to make them moist. If you want to go for the healthy version, try using pumpkin puree for a part of the oil. It won't give off a weird flavor since the spices used in a carrot cake is the same as a pumpkin pie. Today's version is a hybrid between a pumpkin pie and a gingerbread cookie, it may sound awkward but it tastes amazing!

For the carrot cake:
2 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp pumpkin spice mix (recipe follows)
2 large eggs
3/4 cup of sugar
1/4 cup molasses
1/4 cup of corn syrup
3/4 cup oil
1tsp vanilla
2 cups grated carrots

Whisk together the dry ingredients in a bowl then set aside.

Crack the eggs in a large bowl and add the sugar, molasses, corn syrup and oil. Beat them until light and fluffy. Add the vanilla extract and the grated carrots and stir until combined. You don't have to worry about over mixing at this stage so go nuts! Once your wet mixture is ready, add your flour mixture and stir in slowly until just combined. If you over mix at this stage, you'll end up with a really tough cupcake...its like eating rubber. I have to admit, I've done it not too long ago with banana muffins. Its been a while since I've made muffins so I completely forgot about the rule of over mixing. I was so disappointed in myself that I had to make it again for the sake of redemption.

Once the mixture is ready, spoon them into little muffin tins and they go in a 350 degree oven for 15 minutes. Each little tin takes exactly 1 tablespoon of batter.

I was a little distracted this time and I completely forgot I had bread dough proofing under the oven light. I turned the oven on to 350 to preheat, and it wasn't until I smelt burnt plastic that I realized I had unrisen dough still inside. Then of course, I burnt myself as I tried to save my bread dough. Fortunately, I saved it just in time :)

The only thing you need to remember about cream cheese frosting is the 1:2 ratio of butter and cream cheese. 1 stick butter = 8 oz /1 block/ a full pkg of cream cheese. The icing sugar is added purely based on your liking, I usually put as much or as little as I feel like.

1/2 pkg of cream cheese
1/2 stick of butter
about 1.5-2 cups of sugar
vanilla extract



You're always supposed to use room temperatured butter and cream cheese to ensure that you don't get lumps of butter chunks in your frosting. I didn't since I decided to do this so last minute, but I just threw it in the stand mixer and let it go for 10 minutes on high till the lumps are all gone. Then I added icing sugar 1/2 cup at a time till it tasted right.




Put your frosting in a disposable piping bag with a star head nozzle and go over each cupcake with big swirls. Enjoy!

Pumpkin spice mix
1 tbsp cinnamon
1/2 tbsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp all spice
1/8 tsp salt

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