Maisie's Carrot Cupcakes with Cream Cheese Frosting
2015-03-26 09:37:08
Yields 24
You may think that carrots are just for snacks and salads. Think again! Carrots taste terrific in desserts, too. What better way to eat your veggies than in a cupcake? It's fun to color some of the frosting orange and green with food coloring to make decorative carrots on top of each cupcake.
Prep Time
1 hr 25 min
Cook Time
25 min
Total Time
1 hr 50 min
Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon cinnamon
- 1 ¾ cups sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 3 cups grated carrots (about 9 carrots)
Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Food coloring (orange and green)
- Pastry bag with icing tips
Cupcakes
- Preheat the oven to 350°F (180°C)
- Line two 12-cup muffin pans with paper liners. Sift the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- Blend the sugar, oil, and eggs in a bowl with an electric mixer until fluffy.
- Mix in the grated carrots until combined.
- Add the dry ingredients to the wet ingredients and blend thoroughly.
- Use an ice cream scoop to fill each paper muffin cup about halfway.
- Bake the cupcakes for 25 minutes, until light brown on top. Remove them from the oven and cool completely on a rack before frosting.
Frosting
- Beat the cream cheese and butter together in a bowl with an electric mixer.
- Slowly add the confectioners’ sugar and vanilla extract. Beat until the frosting is smooth and creamy.
- Frost the cooled cupcakes with a butter knife.
- Divide the remaining frosting into two bowls. Add orange food coloring to one bowl and green food coloring to the other. Mix well. Transfer the frosting to pastry bags.
- Use the writing tips — a slightly larger one for the carrots and a smaller one for the leaves.
- Practice a few carrots on a piece of waxed paper, then make one on each cupcake.
- Start with a big squish of orange frosting, then draw the tip of the bag toward you, letting up on the pressure so the carrot comes to a point.
- Add three green leaves and your carrot patch is all set!
Notes
- Recipe excerpted from Cooking Class © by Deanna F. Cook, photography © by Julie Bidwell, used with permission from Storey Publishing.
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Adapted from Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/