Wednesday, November 28, 2012

In the Kitchen with Jason: Birthday Carrot Cake Cupcakes

Jess recently had a birthday and said that she would like some carrot cake cupcakes. Always willing to please, I found a recipe online here.


Ingredients for cupcakes
  • 2 cups sifted flour
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons soda
  • 1/4 teaspoon salt
  • 1 1/3 cups vegetable oil
  • 3 cups grated raw carrots
  • 4 eggs
Ingredients for frosting
  • 8 ounces cream cheese, softened
  • 1/4 lb. butter, softened
  • 2 teaspoons vanilla
  • 1 lb. powdered sugar
Directions for cupcakes
  • Mix together all the dry ingredients.
  • Add the vegetable oil and carrots.
    • This will make it very thick, but this is ok as the eggs will even it out.
  • Mix in one egg at a time, beating well after adding each.
  • Preheat the oven to 350 degrees.
  • Distribute the batter into 24 lined cupcake tins; they will be filled about 3/4 full.
  • Bake for 14 or 15 minutes until the tops spring back when you touch them.
  • Let cool, removing from the cupcake tins once they are cool enough to handle, about 5 minutes.
 Directions for frosting
  • Set out the cream cheese and butter when you start making the recipe; this way they will be plenty softened when you get around to making the frosting.
  • Beat together the cream cheese, butter and vanilla.
  • Add the powdered sugar and beat until fully mixed.
  • Spread over the cooled cupcakes.
  • Refrigerate until ready to serve.
Notes
  • This will make 24 cupcakes. Halving the recipe will be difficult, as there is a 1/3 cup of oil which would be very hard to halve.
  • I took half of them to work with me and my coworkers really liked them.
Please enjoy!

-Chef Jason

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