Tuesday, October 19, 2010
Carrot Cupcakes with Cream Cheese Icing
Line 2 muffin tins with 11 muffin papers keeping open a corner for handling. Preheat oven to 350. Peel and grate 4-5 carrots on a grater box to produce 3 Cups Grated Carrot. In a bowl fitted with the wire whip, beat 5 Eggs for about 30 seconds. With mixer running, add 1 Cup Granulated Sugar and beat for 30 seconds. Add 1 Cup Light Brown Sugar, 1/2 cup at a time. Add 1 tsp Kosher Salt, 1 tsp Cinnamon and 1 1/2 tsp Vanilla. Beat for another minute or 2. In the meantime, sift 2 Cups Flour with 2 tsp Baking Soda and add slowly to the bowl with the mixer running on medium. Stir in by hand 3 Cups Grated Carrot. Using a 1/4 cup scoop, scoop batter into muffin papers and bake 1 pan at a time for 18-20 minutes or until fragrant and lightly golden. I always test for doneness using a toothpick. If it comes out clean, it's done. Let cool completely and make a quick cream cheese icing.
Beat 1/4 Cup Butter with 4 oz Cream Cheese. Add a few Tbl 1/2 & 1/2. Add Powder Sugar until you have the consistency and volume you are looking for. Go back and forth adding sugar and 1/2 & 1/2 as needed until it is perfect. This is very forgiving. You can even stuff the cupcakes with the icing and just top with powder sugar. I like to color the icing in a variety of fall colors. As you ice the cupcakes top them right away with things like, a Walnut Half, Holiday Sprinkles, Maple Sugar, Nutmeg, Candy Corn, Toasted Coconut and Vanilla Sugar. Just have fun!