Sunday, May 3, 2009

Carrot Cupcakes

Adapted from Great Food Fast, Martha Stewart

1 3/4 C Shredded Coconut
1 C Sugar
1/3 C Vegetable Oil
2 TBS orange juice
1/2 tsp Vanilla Extract
2 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp all spice
3/4 C plus 2 TBS flour
1 1/2 C shredded carrots
1/2 C walnuts


8 oz cream cheese, at room temperature
3/4 C powdered sugar (I added WAY more then this)
1/4 tsp vanilla

Preheat the oven to 350 degrees. Combine sugar, oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, and all spice. Add the flour, mix. Stir in the carrots and walnuts, and the coconut.

Line muffin tin with paper liners and distribute the batter evenly.

Baking about 25 minutes.

For the icing:
In a mixing bowl, beat the ingredients together until smooth.

Carrot Cupcakes

I'd have to give these a pretty good. I'm afraid to say it, but the frosting just didn't do it for me. I know it's awful, but I loved canned cream cheese frosting, and the homemade, well, just wasn't the same. I think it's the one processed food I can't give up.


Kate said...

ha, cute cupcake liners. What didn't you like about the frosting? Was it too sweet from the additional sugar you put in, or did you put in more sugar because it wasn't sweet enough? I prefer my cream cheese frosting to have some butter in it... maybe that would help?

De Nueva said...

Ha, I know, they were the only kind they had in our supermarket, yay random sports equipment!

As for the frosting, I kept adding more sugar because it wasn't sweet enough! I'll try the butter suggestion next time for sure.