Saturday, November 9, 2013

Carrot Cupcakes

One of America's favorite comfort desserts throughout the years has been Carrot Cake with Cream Cheese Frosting decorated with little carrots--some folks add nuts, raisins, raisins and nuts or simply leave it plain;but, practically every diner or family restaurant carries some version of this three-layer dessert.


We, however, are not making a three-layer cake.  Thanks to Martha Stewart's Cookbook 'Great Food Fast', I will outline a simpler way to have your cake and eat it too!  One thing you must understand with baking and desserts is that it does require that you focus and measure accurately.

Equipment:
Functioning Oven
Mixing Bowl, large and small
Shredder / Grater
Cupcake / Muffin Tin 
Cupcake Holders
Spatula
Whisk
Measuring Cups & Spoons

Ingredients:
1 cup sugar
1/3 cup vegetable oil
2 Tbls of orange juice
1/2 tsp of vanilla extract
2 large eggs


1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of allspice, ground
1/2 tsp of salt
3/4 cup of flour + 2 Tbls of flour 
1 1/2 cups of shredded carrots, peeled
1/4 cup of shredded coconut
1/2 cup of chopped walnuts or raisins (optional--Skipped in this recipe due to picky family members)


1/2 cup of coconut, toasted

Cream Cheese Frosting:
8 oz softened cream cheese
1/2 tsp vanilla
2/3 cup powdered sugar
1 tsp half-half (or use orange juice or milk)

Instructions:
1. Wash your hands.
2. Preheat the oven to 350F degrees.
3. Prepare you muffin tins with cupcake holders.

4. Spread 1/2 cup of shredded coconut on a baking sheet and toast in oven for 5 min. Set aside.


5. Peel and shred your carrots. Set aside.
6. Combine sugar, eggs, oil, and orange juice with a whisk until smooth.



7. Add the baking power, soda, allspice, salt until incorporated.


8. Add the flour.  Do not forget the 2 Tbls of flour for this.



9. Stir in the 1/4 cup of regular shredded coconut (not toasted).
10. Stir in the carrots.


11. Add the optional ingredients here if you are going to use them.


12. Distribute batter in cupcake holders to "almost" fill the paper liner completely.


13. Bake for 25 minutes.


14. Make the frosting by combining all of the ingredients into a smooth mixture.


15. Allow the cupcakes to cool completely before applying the frosting and coconut topping.


Grab a glass of milk.